Potato Casserole
Provided by: Tashley Stockham
2 lb. bag of frozen shredded hashbrowns
1/2 cup to 1 cup greek yogurt (plain)
1 cup sour cream
10 oz. of cream of chicken soup
1 pkg Ranch
Salt&Pepper
Mix together ingredients above and place in 9×13 pan. Bake on 350 degrees for 35 minutes. If warm in the middle, top casserole with small container of french fried onions and shredded cheddar cheese for 10 minutes or until melted and crispy.
**if you don’t like the ranch flavor, leave that out and substitute with Garlic and onion powder.
In Between the Sunsets of Life 