Chad’s Hashbrown Casserole

2019-09-21
  • Yield : 1
  • Servings : 8-10
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 55m
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The classic breakfast favorite hashbrown come together with this unique dish combining Colby Cheese and Cream of Chicken Soup.

Ingredients

  • 2 lbs frozen hash brown potatoes, thawed
  • 1 (10.75oz) can Campbell's condensed cream of chicken soup
  • 1/2 medium yellow onion, diced or chopped fine
  • 1/4 cup margarine, melted
  • 2 cups (8 oz) colby cheese, shredded or diced fine
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Directions

Step 1

Combine all ingredients except the hash browns in a large bowl.

Step 2

Once combined add in the thawed hash brown potatoes and mix well.

Step 3

Put into a 9"x13" glass casserole dish.

Step 4

Bake in a preheated 350*F oven for 45-50 minutes or until golden brown and bubbly.

Step 5

Let sit for 30 minutes to cool and thicken.

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