Cheesy Potato Casserole

• 1 pint (2 cups) sour cream
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1/2 cup butter, melted
• 1 tablespoon garlic salt
• 1 cup chopped onions
• 1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed
• 2 cups shredded Cheddar cheese (8 oz)

Heat oven to 350°F.

In large bowl, combine sour cream, cream of chicken soup, melted butter, garlic salt, onions, hash brown potatoes (partially thawed) and shredded cheese. Stir until well blended.

Pour into ungreased 13×9-inch (3-quart) glass baking dish.

Bake 45 minutes.

TIPS

• Make up the recipe the night before serving, cover well, and refrigerate. Remove from refrigerator, uncover and let stand 30 minutes before baking. Bake as directed.
• For a twist, try 1 bag (32 oz) frozen southern-style diced hash brown potatoes instead of country-style shredded hash brown potatoes. Their chunkier texture holds up well whether baked or slow cooked, and they’re a good partner as a side dish to roasted meats.