Cheesy Potatoes

1 1/2 bags frozen southern style hash browns
1 can cream of mushroom soup (or cream of chicken)
16 oz container sour cream
3 cups cheddar cheese, divided
1/2 cube butter
crushed potato chips (plain)
salt and pepper to taste


Preheat oven to 350 degrees. Dump hash browns into a glass 9x13 pan. Over low heat, melt butter then add the soup and sour cream and salt and pepper. Mix well, add 2 cups of the cheese. Stir until mixed thoroughly. Dump onto the frozen potatoes and mix. Top with the remaining cheese and cover with tin foil. Bake for 30-40 minutes, then add the potato chips and bake for 10-15 minutes more until bubbly.