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Ingredients One per line	8 oz sour cream 2 cans Cream of Chicken soup 1 cube butter 2 lbs frozen hashbrowns (or equivalent dehydrated potates rehydrated) 1-2 cups of shredded cheese according to preference Heaping tablespoon of dried onion Healthy teaspoon of salt White pepper 1/3 to 1/2 cup cream
Directions One per line	If using dehydrated hashbrowns, start with soaking them first. For soaking: put 5-6 cups of the hash browns in a large 8 cup measuring cup and fill it with water. Stir them and let them soak, stiring them every 5 minutes for 15 minutes. Drain in a colander, now they are ready to use. Melt butter and then stir in soup and sour cream. Add cheese and rest of ingredients. Mix with potatoes. Pour into 9x13 pan sprayed with pam. Bake at 350° for approximately one hour or until mixture is bubbly.
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