This hashbrown casserole is a great way to dress up frozen hashbrowns! Substitute Colby cheese for a change from the usual Cheddar.
Ingredients
- frozen hash brown potatoes: 1 pack (2 pound pack, thawed)
- condensed cream of chicken soup: 1 can (10.75 ounce can)
- cheddar cheese: 2 cups (shredded)
- onion: 0.5 cup (chopped)
- butter: 0.5 cup (softened)
- salt: 1 tsp
- ground black pepper: 0.5 tsp
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with nonstick cooking spray.
-
Gently mix potatoes, soup, cheese, onion, butter, salt, and pepper in a large bowl. Pour into the prepared dish.
-
Bake in the preheated oven until browned, about 1 hour.
