Ingredients
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)
Preparation
Heat oven to 350°F.
In large bowl, combine 1 pint (2 cups) sour cream, 1 can (10 3/4 oz) condensed cream of chicken soup, 1/2 cup melted butter, 1 tablespoon garlic salt, 1 cup chopped onions, 1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed, and 2 cups shredded Cheddar cheese (8 oz); stir until well blended.
Pour into ungreased 13x9-inch (3-quart) glass baking dish.
Bake 45 minutes.
