1 stick (1/2 cup) butter, melted 1 (10-3/4-ounce) can cream of chicken soup 1 pt. (16 ounces) sour cream 1/2 tsp. onion powder 1/2 tsp. garlic powder 1 tsp. salt 1/2 tsp. black pepper 2 lb. frozen hash brown potato cubes, thawed 1/4 c. dry bread crumbs 1/4 c. grated Parmesan cheese
What to do:
1. Preheat oven to 375°F. Coat a 1-1/2 quart baking dish with cooking spray. 2. Place melted butter in a large bowl. Add soup, sour cream, onion powder, garlic powder, salt, and pepper; mix well. Add potatoes and stir until evenly coated. Spoon potato mixture into baking dish. Sprinkle with bread crumbs and cheese. 3. Bake 1 hour or until bubbly and golden.
