2 pound bag plain hash browns (32 ounces)
3/4 stick melted butter
1 cup chopped onions
8 ounces reduced fat shredded cheddar cheese
1 teaspoon salt (optional)
1/2 tsp garlic salt
1 pint reduced fat sour cream
1 or 2 cans low sodium cream of chicken soup (undiluted)
Mix all together and pour into ungreased 9x13 pan. Bake at 325 for at least 1-1/2 hours.
Courtesy of Mom - from a Church Cookbook!
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