Cheesy Potatoes: Sure fire way to a man's heart

The finished product! This picture does this dish no justice.

Right before the oven :]

This is what it will look like when you mix all the ingredients (minus the sour cream) in. It looks disgusting but it's soooo good.

Cheesy potatoes have been my absolute favorite meal for as long as I can remember. The potatoes are so ooey gooey and despite the grease that comes off of them, I will gladly eat an entire pan if someone would let me. They are also a family recipe and by far my favorite in the plethora of recipes I've inherited over time.

Ingredients:

• 1 can of cream of chicken soup
• 1 chopped up onion (you can put in as much as you like)
• 1 bag (32 oz.) of frozen hashbrowns -- Now this is where things get tricky. I personally like the O'Brien ones because the peppers add color to the potatoes, but I know that some like shredded, etc. Do whatever you feel is right in your food loving heart.
• 1 can (8 oz.) of sour cream
• 1 stick of butter ( Please don't hate me!)
• 2 cups sharp shredded cheddar cheese (I'm from Wisconsin so 2 cups doesn't usually cut it in my book)
• Salt

Preheat the oven to 425 degrees. Grease a 9x13 pan. Make sure that the butter has been melted and that the potatoes are thawed.

Mix together the cream of chicken soup, onion, sour cream, butter and salt. I find it is easiest to mix this first, then to add the bag of cheese. Next add the potatoes. You will need a pretty large bowl to mix all of this as the potatoes tend to not conform very easily to all the mixing. Mix these all together and put into the oven for about an hour. When the cheese starts bubbling on top that is when it's done.

I know some people are prone to putting corn flakes on top, but that is your business and you feel free to do whatever you like. :]

Also, when I was a vegetarian for three years I found it hard to turn this recipe down. If you want to make it veg friendly just switch out the chicken soup for cream of mushroom or cream of potato. Both work perfectly and the recipe is still delicious!