- Prep Time: 30 minutes minutes
- Yield: 6 Servings
- 30 oz bag shredded hash brown potatoes
- 1 yellow onion chopped
- 8 oz bag shredded Cheddar cheese
- 10¾ oz can cream of chicken soup
- 16 oz container sour cream
- 1 tbsp salt
- 1 tbsp black pepper
- Preheat the oven to 375°F. Combine the potatoes, onion, cheese, soup, sour cream, salt and pepper. Mix well.
- Pour into a 9 x 13-inch greased casserole dish, and bake for 25 to 30 minutes or until the top is browned.