from Lynda's Recipe Box
1 bag frozen hash browns, thawed (about 1 lb. 14 oz.) I used Dell's
1 can cream of chicken soup
1 cup sour cream
1 stick (1/2 cup) melted butter (8 tablespoons, or 1/4 lb.)
8 ounces shredded cheddar cheese, or cheddar jack cheese ( 2 cups)
about 1/2 cup finely diced onion
1/8 tsp. black pepper
Panko crumbs for topping, optional (my daughter didn't use them)
Preheat oven to 350 degrees. Mix the thawed hash browns with the rest of the ingredients in a large bowl and pour into a greased 9x13 baking dish. Sprinkle with extra cheese, or Panko. Bake for 45-50 minutes, until bubbly and golden around the edges. This casserole can be prepared a day ahead and baked before you want to serve it. It also reheats well for leftovers. Enjoy!
NOTE: You can use 1 1/2 cups of the shredded cheese in the casserole, and use the remaining 1/2 cup for the topping.