Inge Fricke's Potato Casserole

Dear Laney,

This post has absolutely nothing to do with you, except that you thought these potatoes were super-delicious, and I thought this would be the easiest way to pass along the recipe.

We got this recipe from 80+ year-old Inge Fricke at my boss' wedding in Vermont a few years ago. I asked the lovely German lady how she managed to look so good after making food that even Paula Deen would think was sinful. She said "Oh dear, I don't eat it." She also cross country skis umpteen miles a day, so there's that.

There's probably a lesson in there somewhere, but I'm too busy eating potatoes to find it.

Love,

Mom

INGE FRICKE'S POTATO CASSEROLE

1 Large bag Oreida Hashbrowns*

1 can cream of mushroom soup

1 can cream of chicken soup

2 cups grated sharp cheddar

1 small onion, chopped

1 stick butter or margarine, melted & divided

1 cup of sour cream

salt and pepper to taste

Mix all ingredients together and spread evenly in casserole dish.

Bake one hour at 350 degrees.

* I have no idea what she's calling "large." I used a 30 ounce bag, and thought it came out just a little on the soupy side, and could have used more potatoes. Something around 45 ounces of hashbrowns would probably be ideal.