potato - hashbrown casserole

By tinathorn

Ingredients

• 32 oz pkg frozen hashbrown potatoes thawed
• salt and pepper to taste
• 1 can cream of chicken soup
• 16oz container sour cream
• 1/2 cup butter, melted
• 1/2 cup onion, chopped
• 8 ox shredded cheddar cheese

Details

Servings 1
Adapted from sureawesomeness.com

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.