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Hashbrown Casserole

 

Source: Cincy Shopper

Ingredients:
1 can cream of chicken soup
1 small onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
2 cups grated cheddar
1 cup sour cream
30 oz. frozen hashbrowns, thawed
1/2 cup butter, melted

Directions:
In a large bowl, mix together the first 4 ingredients and one cup of the cheddar. Add the sour cream and mix until combined. Add the hashbrowns and butter and mix until combined. Spread the mixture in a greased 9"x13" dish. Sprinkle the remaining cheese on top. Bake at 350 for 45-55 minutes.

Note:
This can be prepared in advance and baked when needed.

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