1 lb. bag frozen shredded potatoes
1/2 cup (1 stick) butter, melted and simmering
1 cup chopped onion
2 cups grated zucchini (cheese grater works great)
1 pint dairy sour cream (I use reduced fat)
1 (10 oz.) can cream of chicken soup (I use reduced sodium)
2 cups shredded cheese (mild or sharp, your preference)
salt and pepper, to taste

Place frozen potatoes on counter to thaw during preparations.

Melt butter and simmer onion down, add zucchini and cook about 5 to 10 minutes over low/medium heat. Slowly add the sour cream and soup. Meld all ingredients together.

In a large bowl, mix potatoes with all other ingredients (and cheese) to blend then pour into a 9x13-inch casserole dish.

Cover and cook at 350°F for 45 to 60 minutes. Uncover and cook until bubbly and starting to brown for another 10 to 15 minutes.

Submitted by: Mt. Juliet Mom