Cheese Potato Casserole
1 (32 oz) bag frozen hash browns
2 cans cream of chicken soup
2 c. sour cream
1 c. grated cheddar cheese
1/2 c. butter
1/2-1 t. onion powder
2 c. grated cheddar cheese (for topping)
In a medium sauce pan combine soup, sour cream, 1 c. cheese, butter and onion powder. Cook until butter is melted and ingredient is mixed. Remove from heat, stir in frozen hash browns. Pour into a 9x13 baking pan. Top with remaining cheese. Bake at 350 for 30 minutes.
*you can also add cooked meat when adding the frozen hash browns to soup mixture...(I like to add cooked bacon) just stir in. Makes for a wonderful, delicious meal!