Easy cheesy potatoes

I finally made a cheesy hash brown casserole for the small herd that invaded my house this weekend, and after perusing 1.2 million recipes I decided to try my own variation as many of them tend to be greasy or heavy or bland.  It turned out pretty good and was none of the three.

What you will need:

A 9x13 disposable aluminum pan (you can use a reusable one, but this made cleanup a breeze!)

1 2 pound bag southern style frozen hash browns

1 can cream of chicken soup
2 tbsp butter or margarine
1 cup (8 oz) sour cream
salt and pepper

2 cups (8oz) shredded cheese (try colby jack or velveeta shreds)

garlic powder
parmesan cheese

In a bowl, combine the soup, butter, sour cream, and salt and pepper to taste, mix well and then mix in cheese.  Add potatoes and stir to coat, pour everything into the baking dish and sprinkle well with garlic and parmesan.  Bake in a 375 oven until golden and bubbly, about 30 minutes.