2 pounds shredded hash brown potatoes
1 (10 3/4 oz) can condensed cream of chicken soup, undiluted
1/4 cup milk
4 tablespoons unsalted butter
1/4 cup finely chopped Vidalia onion
2 cups shredded extra sharp cheddar cheese
Salt and pepper to taste
2 additional cups of extra sharp cheddar are recommended to sprinkle on the casserole prior to baking, but this is optional.
Preheat oven to 350°F
1. Sauté onions in butter until just soft. Remove from heat and allow to cool.
2. Mix potatoes, chicken soup, milk and cooked onions in a big bowl until well blended.
3. Add cheese and mix well. Pour contents into a 9 x 13 baking dish.
4. Bake about 45 minutes or until casserole is heated through and cheese is melted.