Racheal’s Cheesy Potato Casserole

Racheal’s Cheesy Potato Casserole 

Ingredients

1 pint (2 cups) sour cream

1 can (10 3/4 oz) condensed cream of chicken soup

1/2 cup butter, melted

1 tablespoon garlic salt

½ Cup - 1 cup chopped onions (depending on if you love onions)

1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed

2 cups shredded Cheddar cheese (8 oz)

Instructions 

Step 1 - Heat oven to 350°F. 

Step 2 - In large bowl, combine 1 pint (2 cups) sour cream, 1 can (10 3/4 oz) condensed cream of chicken soup, 1/2 cup melted butter, 1 tablespoon garlic salt, 1 cup chopped onions, 1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed, and 2 cups shredded Cheddar cheese (8 oz); stir until well blended. 

Step 3 - Pour into an ungreased 13x9-inch (3-quart) glass baking dish. 

Step 4 - Bake for 45 minutes.