"Funeral" Potatoes

For those who have never been exposed to Utah culture, I call this cheesy hash brown casserole. For those who have been exposed to such culture, know exactly what funeral potatoes are and have eaten them before with ham or green jello. (I know, Utah is weird.) But, these potatoes, I love with scrabbled eggs and toast on a lazy Sunday morning.

1 tub of sour cream (16oz)
1 block of cream cheese (8oz) softened
2 cans of cream of mushroom soup
2 cups of shredded cheddar cheese
2 lbs of frozen hash browns

Mix sour cream, cream cheese, and soup together. Add the cheese and then the hash browns. Place in a 9x11 cake pan and bake at 350 for approximately 45 minutes or until cheese is all bubbly. Enjoy!