2 lb. frozen hash browns
2 cans cream of chicken soup
1 (16 oz.) ctn. sour cream
1/3 c. butter
1 1/2 c. shredded cheese
1 c. season croutons
Spread hash browns in a 10×16-inch pan. Mix soup, sour cream and butter together and spoon on top of potatoes. Sprinkle cheese and croutons on top. Bake 1 hour at 350°.
Fern Bunde