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1 package O’Brien frozen potatoes
1-pint sour cream
1 can cream of mushroom soup
1 stick oleo; melted undiluted
10 oz. grated cheddar cheese

Thaw potatoes for 30 minutes. Mix soup, cream, melted oleo. Lightly stir in potatoes and ½ of cheese. Pour into a 3 quart greased Pyrex casserole. 30 minutes at 350°.