Creamy Potato Bake Side
1 bag of frozen cubed hash browns, thawed
2 cups sour cream
2 cups shredded sharp Cheddar cheese + 1/2 cup for topping
2 cans cream of chicken soup
salt and pepper
Small bunch of green onions, sliced thinly
3 cups Rice Krispies,
1/4cup butter, cut into small pieces
Preheat oven to 350 degrees F.
In a large bowl, mix potatoes, sour cream, 2 cups of the cheddar cheese, cream of chicken soup, salt, pepper, and green onions. Stir until well combined.
Pour potatoes into a 9×13-inch baking dish. Top with Rice Krispies and remaining cheese. Dot butter over the top of everything. Bake 40-45 minutes, until potatoes are bubbling and top has browned. If topping begins to brown early, cover very loosely with foil.
Remove from the oven and allow to cool for 5-10 minutes before serving.