Mozzarella Potato Casserole With Sun-Dried Tomatoes and Basil

• 1 (20 ounce) package shredded hash brown potatoes
• 1 (10 3/4 ounce) can cream of chicken soup (97% fat free)
• 1 cup milk (I used skim)
• 1 (7 ounce) packagepre-shredded mozzarella cheese with sun-dried tomatoes and basil (I used Sargento brand.)
• 1 onion, diced
• salt and pepper

1. Combine all ingredients except for hash browns.
2. Mix hash browns into mixture well.
3. Pour into 2 quart casserole dish.
4. Bake uncovered at 350 degrees F for 45-50 minutes.

potatoes, cream of chicken soup, milk, packagepre, onion, salt

Taken from www.food.com/recipe/mozzarella-potato-casserole-with-sun-dried-tomatoes-and-basil-123381 (may not work)