1 lb. frozen hashbrowns
2 cans cream soup
16 oz. sour cream
Monterey Jack, Cheddar cheese or any other cheese
Onion flakes, salt, pepper, beau monde

In a large bowl combine hashbrowns, soup and sour cream. Add onion flakes (sprinkle in), a dash of salt, pepper and beau monde. Pour into a 9 x 13 inch casserole dish. Bake at 325 degrees for 1 1/2 hours, covered. Uncover casserole, sprinkle top with cheese. Bake uncovered an additional 1/2 hour.

Any cream soup can be used: Chicken, celery, mushroom, etc.