- 2 (12 oz) packages frozen hash browns
- 1/4 C melted butter
- 1 pint sour cream
- 1 can cream of chicken soup
- 1 t salt
- pepper to taste
- 1/4 medium white onion chopped
- 3 C grated cheddar cheese
Defrost hash browns on paper towels. Combine all ingredients in bowl. Grease 9 x 13 casserole pan. Pour ingredients into pan. Refrigerate overnight.
The next day, bake for 40 minutes at 350 degrees.