Paula Deen's Hash Brown Potato Casserole
source: Paula Deen's Kitchen Classics
2 lbs frozen hash brown potatoes
4 cups grated Cheddar cheese (I reduced this to about 3 cups.)
1 10 1/2 oz can cream of chicken or cream of mushroom soup
2 cups sour cream
1/2 cup (1 stick) melted butter
1 medium onion, chopped
2 tsps The Lady's House Seasoning (salt, black pepper, and garlic powder)
Preheat the oven to 350-degrees. In a large bowl, combine the potatoes, 2 cups of the cheddar cheese, the soup, sour cream, butter, onion, and House Seasoning. Place in a buttered 13X9 inch pan and bake for 35 minutes. Remove from the oven and top with the remaining cheese. Return to the oven and bake for 10 minutes longer.
Varation: Instead of topping the casserole with cheese, you may use 2 cups crushed Ritz crackers mixed with a 1/2 cup melted butter.