Hashbrown Casserole (Print Version)

# Ingredients:

01 - 28 ounces frozen hashbrowns, thawed.
02 - 2 cups shredded cheddar cheese.
03 - 1 cup cream of chicken soup.
04 - ½ cup unsalted butter, softened.
05 - 1 small yellow onion, diced.
06 - 1 teaspoon kosher salt.
07 - ½ teaspoon black pepper.
08 - 1 cup shredded Colby Jack cheese.

# Instructions:

01 - Preheat to 350°F. Grease 9x13 baking dish.
02 - Combine potatoes, cheddar, soup, butter, onion, salt and pepper.
03 - Transfer to baking dish, top with Colby Jack.
04 - Cook 30-35 minutes. Garnish with herbs if desired.

# Notes:

01 - Can pre-cook onions for better flavor.
02 - Add corn flakes for crunch.

Back