I have a recipe very similar to this. My cousin makes it for every holiday and she shared the recipe. Her recipe calls for one pint of sour cream, four cups of cheese (I use less) and crushsed cornflakes on the top and bottom. Everyone loves it!
I also make something very similar. I use more soup (10 oz can and fewer hashbrowns (about 20 oz). Also try with cream cheese instead of sour cream and/or southwest seasoned potatoes. I also like to top mine with some shredded cheese and then some crushed crackers mixed with melted butter. I have used Cheeze-Its and Ritz crackers. It's great re-heated or even cold (after initial baking). Probably make a good dip if thinned.
I used Cr of Mushroom Soup (what I had at the time).
Would make again.