1 can (10-3/4 oz.)cream of mushroom soup
1 can (10-3/4 oz.)cheddar cheese soup
8 oz. sour cream
1/2 cup butter, softened
1/4 cup chopped onion
1/2 teaspoon salt
28 oz. frozen O'Brien has brown potatoes
3/4 cup crushed potato chips

(I add cubed ham to the mixture and make it a main dish.)

In a large bowl, combine the soups, sour cream, butter, onion and salt. Add potatoes; mix well. Pour into a greased 13" x 9" x 2" baking dish. Sprinkle with potato chips. Bake, uncovered, at 350 degrees for 55-60 minutes or until the potatoes are tender.

Serves 6+