Ingredients
Cooking spray as needed
2 (20-oz) packages refrigerated hashbrowns
1 1/2 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp black pepper
2/3 cup condensed cream of chicken soup
1/2 cup unsalted butter, melted
1/2 cup yellow onion, finely chopped
8 oz Colby cheese, shredded
Instructions
Preheat your oven to 400°F.
Grease a 9×13-inch baking dish thoroughly with cooking spray.
Combine the hashbrowns, kosher salt, garlic powder, and black pepper in a large mixing bowl.
Add the condensed cream of chicken soup, melted butter, onion, and shredded Colby cheese to the bowl.
Stir the mixture gently with a silicone spatula until all ingredients are evenly distributed.
Spread the mixture into the prepared baking dish in an even layer.
Bake for 45 minutes or until the edges are golden brown and the cheese is melted and bubbling.
Notes
For the best melt quality, shred your Colby cheese by hand rather than using pre-shredded cheese. If your refrigerated hashbrowns appear to have excess moisture, pat them dry with a paper towel before mixing to ensure a perfect texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Quick & Easy Dinner Recipes
- Method: Baking
- Cuisine: American
- Diet: Halal