1 (32 oz.) bag frozen hashbrown potatoes 8 oz. carton sour cream 1 can cream of chicken soup 1 medium onion, chopped 4 tablespoons butter, melted salt and pepper, to taste Butter a 2 quart casserole dish. Mix all ingredients and transfer to baking dish. Combine all ingredients and put in 2 quart casserole dish. Melt 4 tablespoons butter and drizzle over the top of casserole. Bake at 350°F for 45 minutes. |