Homemade hash brown casserole

A couple days ago, out of the blue, I was craving a hash brown casserole. Like many of you, I searched online for a recipe. I checked eight recipes and all of them, unfortunately, included Campbell's cream of chicken soup. Have American cooks become incapable of cooking without Campbell's soup? It's in our green bean casseroles, broccoli casseroles, zucchini casseroles, and our hash brown casseroles! Since we don't eat commercially-grown meat, using a cream of chicken soup was out of the question, so here's what I came up with:

Antiquity Oaks Hash Brown Casserole

2 pounds of hash browns (frozen)
1 cup sour cream
3/4 cup goat milk (can substitute whole cow's milk)
8 ounces shredded cheddar cheese
1 T. dried minced onion
1 t. garlic powder (omit if you are not a garlic fan)
1 t. garlic salt
1/8 t. pepper

Mix together all of the ingredients in a large bowl and pour into a 2 quart casserole that has been liberally buttered to avoid sticking. Bake at 400 degrees F for 30 minutes or until bubbling and browned. If you use freshly shredded potatoes, it takes a lot longer to cook, so use 350 degrees F for an hour, and keep the casserole covered for the first 40 minutes. Sprinkle with bacon bits (or veggie bacon bits) before serving, if desired.