32 oz. pkg. frozen hash browns
3 cans cream of mushroom soup
2 c. sour cream
2 c. grated cheese or bread crumbs

In large bowl, mix sour cream and soup (undiluted). Add potatoes and mix well. Pour into a greased 9 x 13 inch pan. Sprinkle grated cheese on top. If using bread crumbs instead, drizzle with a little butter. Bake at 350 degrees until the middle bubbles. Can be made the night before.