1 can cream of chicken soup

1 cup sour cream

2 cups cheddar cheese, shredded

1½ tsp salt

1 medium onion, diced

1 (32 oz.) package shredded hash browns, thawed

Blend the soup and sour cream. Add the cheddar cheese, salt and onion and mix well. Add the thawed hash browns. Spray a 9×13-inch baking dish with cooking spray. Spread the potato mixture in the dish and bake at 350 F for 45 minutes. NOTE: Plain yogurt can be used instead of sour cream.

Recipe courtesy of Donna Dettmer, Columbus