• 2 bags southern style hashbrown potatoes, thawed
• 2 cans cream of ? soup
• 1 soup can of milk
• 1 large (16 oz) container French onion chip dip
• 1 pkg (16 oz) shredded cheese, divided
• Salt and pepper to taste

1. Combine potatoes, soup, milk, chip dip and 3/4 c of shredded cheese; mix well. Season with salt and pepper to taste. Pour into 9x13 pan. Cover with foil and bake at 350F for 45 minutes. Remove foil and top with remaining 1/4 c of cheese. Bake an extra 15-20 minutes or until cheese is melted and crusty. Remove from oven and let rest for about 10 minutes before serving. NOTE: These best thing about this recipe is you can 'tweak' it to meet your family's tastes--you can use any kind of cream soup, add less or more chip dip and/or cheese.

My own twist on other recipes. My original recipe called for sour cream and diced onion. It's another requested dish and goes really good with my meatballs.