Hash Brown Bake

• 26 oz frozen hash browns
• 1 can Cream of mushroom
• 1 cup sour cream
• 1 3/4 cup shredded cheddar cheese
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 tbsp butter, melted
• 3 cup corn chex, crushed. or chex of your choice (corn & rice are gluten-free)

1. Preheat oven to 350F.
2. Grease 1 1/2 qt baking dish.
3. In large bowl, combine soup, sour cream, onion salt, cheese, salt, & pepper.
4. Break up frozen hash browns.
5. No need to thaw.
6. Then mix together with soup mixture.
7. Turn into baking dish.
8. Combine butter & chex crumbs until evenly coated.
9. Sprinkle over hash brown mixture.
10. Bake for 50-55 minutes or until potatoes are tender.

browns, cream of mushroom, sour cream, cheddar cheese, onion, salt, pepper, butter, corn chex

Taken from cookpad.com/us/recipes/347315-hash-brown-bake (may not work)