These make a great side dish for any meal, even brunch.
1 bag southern style hash brown potatoes
1 can of cream of chicken soup
8 oz of sour cream
1/2 cup melted butter
2 cups Colby / Monterrey Jack cheese
I like to thaw the hash browns in the frig over night but as you don't have to bake the dish as long.
Mix together well all the above except cheese. Spread evenly into a 9x13 pan. Bake at 350 for 25 mins. top with cheese and bake an additional 5 mins.
*If hashbrowns are still frozen bake for 45 mins then top with cheese and bake another 5 mins.
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