Yummy Potatoes

1 large 24-32oz package frozen hash brown potatoes thawed
2 cans cream of chicken soup
2 c. sour cream
2 1/2 c. grated cheddar cheese divided
1/4 c. melted butter
1/2 c. chopped onion (cooked, or use minced dried onion)
1/2 tsp. each salt and pepper

Topping options:
1 cup Panko Crumbs or
2 cups crushed Corn Flakes + 2 tablespoons melted butter optional or
1/2 cup grated cheese

Preheat oven to 350 degrees. Place rack in middle of oven.

In a large bowl: combine soup, sour cream & butter. Add onion, salt & pepper. Mix well, stir in grated cheese. Fold in the potatoes.

Pour the mixture into a 9x13 greased pan.

If using topping, spread the Panko or cornflake mixture or additional 1/2 cup of cheese over the top of the casserole and bake uncovered for30-40 minutes or until the casserole is bubbly and golden on top.

Let sit for about 10 minutes before serving.

from: A Bountiful Kitchen