INGREDIENTS
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1 8 ounce container sour cream
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1 can cream of chicken soup
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1/2 cup butter, melted
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Two pound package frozen, diced hashbrowns
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1 cup Kraft Monterrey Jack shredded cheese
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1/2 cup chopped onions
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1/4 teaspoon Salt
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1/4 teaspoon Pepper
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1/2 cup bread crumbs
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1/4 cup melted butter