Hash Brown Casserole

10.25 oz. can condensed cream of chicken soup

8 oz. Colby cheese – grated

1/2 cup melted butter or margarine

1 small onion – minced

1 tsp. salt

1/2 tsp. black pepper

2 lb. bag frozen shredded hash brown potatoes

spray a 13x9x2 baking pan with non-stick cooking spray; set aside

in a bowl, combine soup, cheese, butter, onion, salt, and pepper.

gently fold the potatoes into the mixture and pour into the prepared pan.

bake @ 350 for 35-40 minutes until heated through and top is browned.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: