1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
1 c. (8 oz.) sour cream
1/2 c. butter, softened
1/4 c. chopped onion
1/2 tsp. salt
1 pkg. (28 oz.) frozen O'Brien hash brown potatoes
3/4 c. crushed potato chips
1/2 c. shredded cheddar cheese (optional)

In a large bowl, combine the soups, sour cream, butter, onion and salt. Add potatoes; mix well. Pour into a greased 13x9x2-inch baking dish. Sprinkle with potato chips.

Bake, uncovered at 350°F for 45 minutes. Remove from oven, sprinkle with cheese, if desired. Return to oven and resume baking for another 10 to 15 minutes.

Yield: 10 to 12 servings.