1 can cream of chicken soup
1 c. sour cream
1 c. grated Cheddar cheese
1 tsp. salt
1 tsp. pepper
1 30 oz package frozen, shredded hashbrowns- thawed
20 pre-cooked frozen meatballs

Preheat oven to 350°F. In a bowl, stir together soup, sour cream, cheese, onion, salt, and pepper. With a paper towel, pat hashbrowns dry, then stir in soup mixture. Spread mixture into a grease 9x13 pan. Slightly press meatballs into hashbrown mixture in even rows. Cover and bake for 35 minutes. Uncover and bake 10-15 minutes longer or until hashbrowns are done. Makes 6-8 servings.