Hash Brown Casserole

• 2 lb. frozen hash browns, thawed
• 1/2 c. butter
• 1/2 c. chopped onion
• 1/2 pt. sour cream
• 1 can cream of chicken soup
• 2 c. shredded Cheddar cheese
• 6 medium-size white potatoes
• 2 c. shredded Cheddar cheese (8 oz.)
• 1/4 c. butter
• 2 c. dairy sour cream (room temperature)
• 1/3 c. chopped green onions
• 1 tsp. salt
• 1/4 tsp. white pepper
• 2 Tbsp. butter

1. Cook potatoes in skins; cool, peel and coarsely shred.
2. In a saucepan, combine Cheddar cheese and 1/4 cup butter over low heat, stirring occasionally until almost melted.
3. Remove from heat; blend in sour cream, onions, salt and pepper.
4. Add shredded potatoes; stir gently and turn into a buttered 2-quart casserole. Dot with 2 tablespoons of butter; bake in preheated 350u0b0 oven for 25 minutes or until heated through.
5. Yield:
6. 8 servings.

frozen hash browns, butter, onion, sour cream, cream of chicken soup, cheddar cheese, white potatoes, cheddar cheese, butter, sour cream, green onions, salt, white pepper, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=997045 (may not work)