Easy Cheesy Potato Casserole

• 1 (20-oz.) package refrigerated hash browns
• 1 1/2 cups (6 oz.) 2% reduced-fat shredded Mexican four-cheese blend
• 1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
• 1 (8-oz.) container reduced-fat sour cream
• 1/3 cup chopped fresh chives
• 1 garlic clove, pressed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

1. Preheat oven to 350u0b0. Cook hash browns in a lightly greased large nonstick skillet over medium heat, stirring occasionally, 12 minutes or until golden brown.
2. Stir together hash browns, 1 cup shredded cheese, and next 6 ingredients. Spoon mixture into a lightly greased 8-inch square baking dish, and sprinkle with remaining 1/2 cup cheese.
3. Bake at 350u0b0 for 40 to 45 minutes or until edges are lightly browned. Let stand 5 minutes before serving.

browns, fourcheese, cream of mushroom soup, sour cream, fresh chives, garlic, salt, freshly ground pepper

Taken from www.myrecipes.com/recipe/easy-cheesy-potato-casserole (may not work)