32 oz. pkg. southern-style hash brown, defrosted
2 tbsp. butter
2-3 cloves garlic, minced
1/4 to 1/2 onion, diced
6-8 oz. mushrooms, coarsely chopped
1 can condensed cream of mushroom soup
16 oz. sour cream
8 oz. sharp cheddar cheese, grated
1 small can chopped green chilies

Rinse and drain hash browns. Set aside. Combine the butter, garlic, onions and mushrooms in a non-stick pan and sauté until the onions are clear. Drain.

Combine the soup, sour cream, 1/2 of the cheddar and chilies. Add drained sautéed mixture and mix thoroughly. Add the drained potatoes and mix well. Put into a large pan, cover loosely with foil and bake at 350°F for 1 hour. Remove foil, cover with remaining grated sharp cheddar and continue baking until the cheese melts.

Serves 10.