I tried with using half the package but I don't think that was right. It also had more onion flavor then anything else. I think I'll go with 3/4 onion next time. But also, I need to make this Saturday morning for a family gathering. So since I won't have much time Sat. morning I'm going to put it together Fri. night - put it all in the baking dish and put it in the fridge. Then Saturday morning all I have to do is pop it in the oven. Not sure how to keep it warm for an hour or two aftwerwards though. But I tried this last week to make sure it would work right and not taste all nasty and I found that I had to cook it 25 minutes longer. So it took and hour instead of the 35min it was supposed to take. I'm guessing that was because it had been sitting in the fridge like that the night before.
Here's the recipe:
Hash Brown Bake
1 pkg Simply Potato Hash Browns
1 can Cream of Chicken Soup
1/2 can of milk
1 small onion chopped real tiny
1 8 oz sour cream
1 8 oz Cheddar Cheese shredded
1. Grease 13x9 pyrex dish
2. Mix soup, sour cream, onion in large bowl
3. Fold in cheese and potatoes
4. Blend in milk - but don't make mixture runny (you may not need all of this milk - see how it looks)
5. Spread evenly in greased pan
6. Bake at 350 degrees for about 35 minutes. Check on it - if not done, cook until a light golden brown.