1 (2 lb.) bag frozen hash brown potatoes
2 cans Campbell's cream of potato soup
1 pt. sour cream
1 tsp. salt
1/4 tsp. pepper
1 lb. cheddar cheese, shredded

In large bowl combine potatoes, soup and sour cream, salt, pepper, and half of shredded cheese. Butter a 9x13 pan well. Pour in mixture. Top with shredded cheese. Bake at 350 degrees for 1 hour 15 minutes.