Hashbrown Casserole

2 cups sour cream

1 can (10oz) cream of chicken soup

1 stick of butter, melted and cooled

1 small onion, grated or finely chopped

1 Tbs garlic powder

2 cups shredded cheese (I like colby jack)

1 bag (30 oz) frozen shredded hash browns, partially thawed

In large bowl, combine all ingredients. Stir well to combine completely.

Pour into greased 9x13 baking dish.

Bake at 350 degrees for approximately 40 minutes, or until bubbly and brown.

To make this a breakfast casserole, add in one pound of cooked, crumbled, sausage or bacon.

Mix this up the night before and store, covered, in the fridge until ready to bake.