Hash Brown Potato Casserole
By Paula DeenJUMP TO RECIPE
- 2 lbs frozen diced potatoes
- 4 cups grated cheddar cheese
- 1 (10 oz) can cream of chicken soup
- 2 cups sour cream
- 1/2 cup melted butter
- 1 medium chopped onion
- 2 teaspoons Paula Deen House Seasoning
Preheat oven to 400 °F.
In a large bowl, combine the diced potatoes, 2 cups of the cheddar, cream of chicken soup, sour cream, butter, onion and House Seasoning.
Place in a buttered 9×13-inch pan and bake for 35 minutes. Remove from the oven and top with remaining cheddar. Return to the oven and bake for 10 minutes longer.