Ingredients
1/2 cup sour cream1/3 cup condensed cream of chicken soup, undiluted2-1/2 cups frozen shredded hash brown potatoes1 cup shredded cheddar cheese, divided2 tablespoons chopped onion1 tablespoon butter, melted1/8 teaspoon saltDash pepper
Preparation
In a large bowl, combine sour cream and soup. Stir in the potatoes, 1/2 cup cheese, onion, butter, salt and pepper. Pour into a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.
