Ingredients
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted1 cup sour cream1/2 cup butter, softened1/4 cup chopped onion1/2 teaspoon salt1 package (28 ounces) frozen O’Brien potatoes3/4 cup crushed potato chips
Preparation
In a large bowl, combine the soups, sour cream, butter, onion and salt. Add potatoes; mix well.
Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350° for 55-60 minutes or until the potatoes are tender.
