Gooseberry Patch Recipes: Country Potato Bake from 101 Homestyle Favorites 20-oz. pkg. frozen shredded hashbrowns 10-3/4 oz. can cream of chicken soup 1 c. sour cream 1/4 c. butter, melted 1 c. shredded Cheddar cheese 6 slices bacon, crisply cooked and chopped 2.8-oz. can French fried onions Spread hashbrowns evenly in the bottom of a greased 13"x9" baking pan. Mix soup, sour cream and butter together; spread over hashbrowns. Sprinkle with cheese, bacon and onions. Bake, covered, at 350 for 45.