Cheesy Potato Casserole

Yet another recipe used by both sides of the family.  Whenever I make this, I have to make a lot because the kids gobble it up! I use raw sharp cheddar and organic cream of mushroom. I have considered making my own mushroom soup...but laziness always gets the better of me!

INGREDIENTS:
2 lb frozen hash browns
1 can cream of mushroom soup
1/2 C butter (melted)
1 pt sour cream
2 C grated sharp cheddar cheese
1/2 C milk
1 tsp salt
1 tsp pepper

DIRECTIONS:
1. In large bowl, combine butter and soup.  Add remaining ingredients and place in a casserole dish.
2. Cover and bake at 350* for 45 minutes to 1 hour (until tender).