Ingredients

　　5 cups water

　　4 cups frozen hash brown potatoes

　　One 7.6-ounce package Betty Crocker Butter and Herb Mashed Potatoes mix

　　1/2 cup (1 stick) butter

　　4 ounces cream cheese

　　1 cup Monterey Jack cheese

　　1/2 cup sour cream

　　1/2 teaspoon garlic salt

　　1/2 teaspoon salt

　　1/2 teaspoon pepper

　　2 cups canned french-fried onion rings

　　Preheat the oven to 350 degrees. Bring the water to a boil, add the hash browns, and cook for 5 minutes; drain. Prepare the mashed-potato mix according to package directions. Soften the butter and cream cheese together in the microwave. In a large bowl, mix together the hash browns, mashed potatoes, butter and cream cheese, Jack cheese, sour cream, garlic salt, salt, and pepper. Place in a greased 2-quart casserole. Bake for 25 to 35 minutes, or until golden on top. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer, or until onions are golden brown.

　　Paula Deen's Kitchen Classics