1 (2 lb.) bag frozen hash browns (tater tots)
1 (10 oz.) can cream of chicken soup
1 (8 oz.) tub dairy sour cream
8 oz. shredded cheese (sharp is best)

Let your potatoes thaw for a while before mixing in 9x12-inch pan (this works better).

In a bowl mix dairy sour cream and soup together, then mix into potatoes. Mix in cheese. You can use more cheese if you like!

Tip: I usually prepare the night before and leave in refrigerator. This way it is thawed out and will bake quicker.

Bake in 350°F oven for 1 hour or 1 1/2 uncovered. Test to make sure potatoes are tender (not frozen) when ready to remove from oven.

Note: When making for a large crowd just double or triple everything. I usually use 4 to 6 bags of potatoes for a large crowd.

ENJOY!!

Submitted by: MaryAnn