Sherrill has brought this wildly popular dish to many a friendly gathering and she never has to worry about heading home with left overs.

1 lg. bag frozen hash brown potatoes, thawed
1 can cream of mushroom soup
3 C shredded cheddar cheese
8 oz. sour cream
1/2 onion, finely minced
1 1/2 sticks butter, divided
1 C crushed Frito scoops or crushed potato chips

• Preheat the oven to 350.  Spray with Pam butter-flavored spray a 13 x 9 baking dish.  Spread the thawed potatoes evenly over the bottom of the dish.
• In a bowl, mix together the soup, cheese, sour cream, onion and 1 stick of melted butter.  Pour evenly over the potatoes.
• Sprinkle the crushed chips evenly over the top then drizzle the remaining 1/2 stick of melted butter over the top.  Bake at 350 for 45 minutes.  

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