- 2 pound package frozen shredded hashbrowns
- Salt & pepper to taste
- 1/2 cup chopped onion
- 1 cup sour cream
- 10 3/4 oz. cream of chicken soup
- 3 cups cheddar cheese
- 1/2 cup butter
- Pre heat oven 350
- Grease 9 x 13 pan
- Place hashbrown in pan and season with salt & pepper
- Combine: onion, sour cream, soup POUR over potatoes
- Sprinkle cheese Dot with butter
- Bake 1 hour until top is golden
Gladmon Family Recipes 