21-pound packages frozen hash brown potatoes, thawed
2 Tbs buttermelted
1 ½ cups sour cream
½ tsp salt
1 tsp garlic powder
110.75 oz can condensed cream of chicken soup
16 oz Velveeta cheesediced
1 ½ cups shredded cheddar cheese
Preheat oven to 350 degrees F
In a large bowl combine hash browns, butter, sour cream, salt, garlic powder, cream of chicken soup, and Velveeta cheese and stir.
Spoon hash brown mixture into a well-greased 9x13 pan.
Bake in oven for 35 minutes.
Take casserole out of oven and sprinkle on cheddar cheese.
Bake for an additional 20-30 minutes or until cheese has melted and the casserole is bubbly. If cheese is browning, but the casserole isn’t bubbly yet, cover it with aluminum foil until it’s finished baking. Enjoy!
For an even cheesier casserole, add in 1 cup of cheddar cheese in to the hash browns along with the Velveeta cheese!