Hash Potato Casserole with Sour Cream

Instructions:

1. Preheat your oven to 350°F (175°C) and thoroughly grease a 9x13 inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, combine the melted butter, cream of chicken soup, sour cream, onion powder, salt, and pepper. Stir until the mixture is smooth.
3. Fold in the thawed and drained hash browns, mixing gently until every potato shred is coated.
4. Stir in 1½ cups (170g) of the shredded cheddar cheese.
5. Spread the mixture evenly into the prepared baking dish, pressing down slightly with a spatula.
6. Sprinkle the remaining ½ cup (55g) of cheddar cheese evenly across the top.
7. Bake for 45 to 55 minutes until the edges are bubbling and the top is a mahogany-colored, golden crust.
8. Remove from the oven and let it rest for 5 minutes to allow the sauce to set before serving.