Chuck's Harley-Davidson, Inc.
Ride to Eat - Eat to Ride
Soups, Salads, Sauces and Vegetables

2 lb. frozen hash browns, thawed
1 lb. Velveeta cheese
1 lb. sour cream
2 cans cream of mushroom soup
Empty hash browns into a 9 x 13-inch baking pan and allow to thaw. Melt Velveeta cheese in large saucepan over low heat. Stir in soup and sour cream. Pour this mixture over thawed potatoes and coat them thoroughly. Bake uncovered at 3250 for 45 to 50 minutes, or until golden brown.