Funeral Potatoes

Funeral Potatoes
Olson family

2 12-oz pkgs shredded potatoes
1 can cream of mushroom soup or cream of chicken soup
2 cups sour cream (1 cup may be enough)
1/2 cup (1 stick) butter
2 cups shredded cheddar cheese
1 tsp salt
1 Tbsp minced onion
2 cups crushed potato chips

Thaw potatoes in colander, drain excess moisture. Mix sour cream,
soup, melted butter. Add salt, onion, and cheese and mix well. Add
potatoes and mix well. Put in a casserole dish. Sprinkle with
crushed chips. Bake at 350 for 50 minutes.