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Ingredients
- Half of 32-oz. pkg. frozen hashbrown potatoes, thawed
- salt and pepper to taste
- half a can cream of chicken soup
- 8 oz. container sour cream
- 1/4 c. butter, melted
- 1/4 c. onion, chopped
- 4-oz. pkg. shredded sharp Cheddar cheese
Preparation
Step 1
Place potatoes in a greased 13″x9″ baking pan. Sprinkle with salt and pepper; set aside. In a bowl, stir together soup, sour cream, melted butter and onion. Spread soup mixture over potatoes; stir gently. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 45 to 55 minutes, until bubbly and golden. Serves 3 to 4.