Cathy's Cheesy Potatoes

I love cheesy potatoes (sometimes called "church potatoes" or "funeral potatoes"). Unfortunately if I made them with any other recipe I have come across, I would have an unhappy husband and upset kids. The finickiness level in this household is legend. Cream of mushroom soup and green onions top the list of things I cannot use in my cooking. A few years ago I volunteered to bring the potatoes to Thanksgiving, because I wanted to figure out a way to make the dish so that even the pickiest eater could enjoy it. It turned out to be as simple as switching out the cream of mushroom soup to cream of potato, and eliminating the onions. Now every holiday I have to bring my cheesy potatoes, because they refuse to let me in the door without them. I don't bother to do the corn flake topping, because they really are that good, but if you prefer it, go ahead. 

Ingredients:

1 bag of frozen or refrigerated hash browns (1 lb., 4 oz.)
1 can of cream of potato soup (10.75 oz.)
1 tub of sour cream (16 oz)
10 oz. of cheddar cheese (grated from a block - do not buy it already shredded)
Salt and pepper to taste
dash of garlic powder
dash of onion powder (opt)

Directions:

Heat oven to 375 degrees.
In a large mixing bowl, mix soup, sour cream, salt, pepper, garlic and onion powder together. 
Stir in the grated cheese. 
Stir in hash browns. 
Place in a 9 x 9 or 9 x 13 pan, and cover with foil
Bake for 45-50 minutes.
Remove foil and stir the potatoes. Taste them to see if they are cooked through.
Replace the foil, and continue baking. 
Stir every 10-20 minutes, until potatoes are cooked to your preference. Frozen hash browns will take longer to cook.