Hashbrown Scalloped Potatoes
Contributor: Jolene Lynn
2002 Cowley Cookbook
2 lb. frozen hashbrowns
1 pint sour cream
2 cans cream of chicken soup
1 chopped onion
1/2 lb. margarine
6 oz. shredded cheese or 2 cans cheddar cheese soup
Bake at 350 degrees for 1 hour.