1 bag of frozen hashbrown potatoes (2 lb. bag)
4-6 tablespoons of butter, melted
2 cans cream of chicken soup (I use 98% fat free)
8 oz. sour cream (I use reduced fat)
2 cups shredded sharp cheddar cheese
salt and pepper, to taste
Allow hashbrown potatoes to thaw for several hours or defrost in microwave until no longer frozen. In a large bowl, combine potatoes, soups, sour cream, cheese, butter, salt and pepper. Stir gently until fully mixed. Pour potato mixture into a 9x13" casserole dish. Bake in a 350 degree oven for 1.5 hours, or until bubbly and golden on top!
Optional Topping: 1 cup of cornflakes combine with 1/4 cup of melted butter. Pour over top of potatoes before baking.