1 bag Ore Ida Southern Style Hashbrowns (not the ones with peppers & onions)
1 16oz. container Sour Cream
1 can Cream Of Chicken Soup
1 bag (3 cup size) shredded cheddar cheese
salt & pepper to taste
1 stick butter
Optional add ins: 1 small onion - minced, 4-6 slices bacon, cooked and crumbled (or in my house bacon bits because I hate frying bacon!)
Mix all ingredients except for butter together, pour into greased (I spray with Pam) 9x13 dish. Cut butter over casserole and bake at 350 for one hour.
Sometimes it takes a little longer to cook depends on how "frozen" the potatoes are when you start. You might also need to stir the potatoes together towards the end. It will look a little soupy at first, but will set up within 5 minutes. I have cut the butter down in mine to 1/2 a stick and it's been fine, but the original recipe calls for a full stick. This tastes just like twice baked potatoes, except there's no mess, no potatoes to peel and it's a lot faster (plus you can make a lot more quicker).
Hope you enjoy it, it's one of our faves!