2 lbs shredded, frozen hashbrowns (thawed)
1 can cream of chicken soup
1 can cream of mushroom or cream of potato soup
16 oz sour cream
2 cups shredded cheese
1/2 chopped onion
1/4 cup milk or cream
paprika or red pepper flakes (optional)
*Grease bottom of 9x13" pan. Mix together soups, sour cream, 1 cup cheese, onion, and milk. Add a few pinches of paprika or red pepper flakes (optional). Fold in hashbrowns. Spoon into greased pan and back for 1 hour at 350-degrees. Add remaining cheese on top during last 30 minutes.
From Grandma Doreen's Kitchen!