1 box Betty Crocker hash browns
4 c. hot water
1/2 can cream of chicken soup
2/3 c. milk
1/2 c. sour cream
1/4 c. melted butter
1/2 tsp. salt
1/8 tsp. pepper
1 c. shredded Cheddar cheese

Cover potatoes with hot water, let stand uncovered 15 minutes, drain thoroughly. Stir in remaining ingredients. Heat oven to 375 degrees. Spread mixture firmly and evenly in ungreased casserole dish. Bake uncovered until golden brown, about 50 minutes.