From Shelly Carey
Ingredients
1 stick butter, melted
32 oz frozen, Southern style, shredded has brown potatoes, thawed
16 oz sour cream
1 can (10.75 oz) ream of chicken soup
12 ounces shredded sharp cheddar cheese
1-2 Tablespoon Parmesan cheese (optional)
Directions
Mix all ingredients in a bowl, with exception to Parmesan cheese. Place potatoes in a 13 x 9-inch baking pan. Sprinkle with Parmesan cheese, if desired.
Bake at 350 degrees for 45 minutes or until thoroughly hot and bubbling.
Yield: 12 servings.
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