• 1 bag hash browns
• Salt and Pepper to taste
• 1 can cream of mushroom soup
• 1/2 cup butter
• 1 pint sour cream
• 12 oz cheddar cheese shredded (or more if desired)
• 1/2 onion, diced
• 2 - 4 cloves of garlic, minced (optional)
• 4 - 6 green onions, chopped (optional)
• a couple handfuls corn flake crumbs or crumbled bacon (optional)
• 6 oz sliced mushrooms (optional)
• Oil for sauteing

1. Preheat oven to 325'
2. Saute onions and mushrooms, adding garlic towards the end.
3. In a saucepan, combine cream of mushroom soup, butter, sour cream and cheese (at least 8 oz I always use more). Heat and stir until cheese has melted. add onion mixture (and bacon crumbs if desired)
4. In a 9 x 13 casserole dish, pour enough of the sauce on the bottom to just cover.
5. Pour out the hash browns into the casserole dish, season with salt and pepper.
6. Pour remaining cheese sauce over the potatoes.
7. If desired, sprinkle corn flake crumbs or bacon over the top.
8. Bake for 1 hour.
9. During the last 20 minutes of baking you can also sprinkle more cheese on top.

There are lots of versions of this out there I'm sure. Its such a versatile dish and very satisfying. My mom gave me the recipe years ago. I've added a few things here and there to kinda give it that "twice baked potato" feel or sometimes I just want more flavor or texture so I add various veggies.