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2 (10.75 ounce) cans condensed cream of chicken soup
1 1/2 cups sour cream
2 tablespoons butter (softened)
2 tablespoons dried minced onion flakes
black pepper to taste
one (2 pound) package frozen shredded hash brown potatoes (thawed)
4 ounces extra sharp Cheddar cheese (shredded)
Preheat oven to 350.
In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into a 9x13 baking dish, and sprinkle with remaining cheese. Bake for 45 minutes, or until cheese is melted and bubbly.