Ingredients
Scale
- 1–30 oz. bag shredded hashbrowns
- 1–16 oz. container of sour cream
- 1–10 ¼ oz. can cream of chicken soup
- ½ cup chicken broth
- 2 cups shredded cheddar cheese
- ½ cup melted butter or margarine
- ½ tsp. Garlic powder
- 1 tsp. Salt
- ½ tsp. Pepper
Instructions
- Preheat oven to 350°
- Remove package of hashbrowns from freezer and allow them to thaw enough so that you can break them apart- about 20 minutes.
- Grease a 9×13” casserole pan with butter.
- In a large bowl combine all ingredients and mix well.
- Pour into prepared pan and bake for 40-45 minutes or until cheese is bubbling and golden.
- Remove from oven, allow to set up for 10 minutes, and serve.
