Potatoes O’Brien

From:  Susan Copeland

1  32 oz pkg .                shredded hashbrowns

½ cup + 2 Tbsp         melted butter or margarine

1 can                        cream of chicken soup

1 pint                        sour cream

1 Tbsp                        onion flakes

2 cups                        grated cheddar or Colby cheese

1 cup                        chopped ham

Mix soup, sour cream, onion, and melted margarine.  Add hashbrowns (frozen) & ham then place in greased 9x13 pan.  Bake covered for 1 hour, then uncover & cook an additional 10 minutes.    

If you freeze the meal, thaw in refrigerator 1 day in advance.  

Note:  If the dish is still slightly frozen prior to cooking, you may want to remove the foil after 30 min of cooking & stir.  Leave foil off for remainder of cooking time & stir periodically.

           You may also thaw, place in crock pot, & cook for 4-5 hours on low.