Comforting Potato Casserole recipe

2 cans (10 oz. each)cream of mushroom soup, undiluted
2 c. sour cream
2 c. shredded part-skin mozzarella cheese
5 green onions, sliced (I use leeks)
1/2 ts. garlic powder (to your preference)
herbs of your choice
1 pkg. frozen hash brown potatoes, thawed

In a large bowl, combine soup, sour cream, cheese and onion; stir in potatoes until coated.
Transfer to a greased 2-1/2 quart baking dish.
Bake, uncovered at 350* for 1-1/2 hours or until potatoes are tender.
Makes 10-12 servings.