5 LBS frozen hash browns ( I use the shredded)
1/2 to 3/4 cup butter
1 can cream of chicken soup
1 generous cup sour cream
1 generous cup cheddar cheese
1. Defrost potatoes, melt butter, and mix together all ingredients.
2. Put in Crock pot on low for 4-5 hours. Or Bake at 350 degrees for 1 hour in a 9X13 baking dish.