Funeral Potatoes

Okay, these aren't exclusive to funerals, obviously. But that's what we always called them. There are also as many variations as there are stars in the sky, but here's one that I like.

Funeral Potatoes
32 oz frozen hashbrowns
1 can cream of chicken soup
1 can cream of mushroom soup
16 oz sour cream
1 c grated cheese
1/2 T dried onion

Mix and put in a greased 9x13 pan. Bake at 350˚ for 1 to 1.5 hours.

NOTES
I usually use mozarella cheese to be safe in my recipes (due to trying to avoid hard cheeses), but this is best if you can throw in colby jack or something with a little sharper flavor.

Some people crush corn flakes and put on top before baking to give it some crunch. I never had it like that, but hey, if corn flakes are your thing, go nuts!