2 lb frozen shredded hashbrown potatoes, thawed
1 regular size can campbell's cream of chicken soup
1/2 medium yellow onion, finely diced
1/4 c margarine, melted
2 c (8 oz.) colby cheese, shredded or diced in a food processor
1/2 tsp salt
1/2 tsp ground black pepper
Serves: 4-6
Prep Time: 10 Min
Cook Time: 50 Min
Cooking Method: Bake
How to Make It
Preheat oven to 350 F.
Combine everything except the hashbrowns in a big bowl until well combined.
Add hashbrowns to other ingredients mix well.
Scoop into a 9x13 baking dish and bake for 45-50 minutes or until golden brown and bubbly. Allow to sit for 10-15 minutes after it comes out of the oven.
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