Hashbrown Cheesy Side (Print Version)
# Ingredients:
01 -
1 & 1/2 cups sour cream.
02 -
1/2 teaspoon onion powder.
03 -
1 cup shredded Sharp cheddar cheese.
04 -
1/2 medium yellow onion, chopped finely.
05 -
1/2 teaspoon garlic powder.
06 -
1 & 1/2 cup shredded Colby cheese.
07 -
10.5 ounce can of undiluted cream of mushroom soup.
08 -
Salt and black pepper to your liking.
09 -
1/2 teaspoon paprika.
10 -
30 ounce bag of frozen hash browns, thawed out.
11 -
1/2 cup butter, melted.
# Instructions:
01 -
Set your oven to 350°F and grease up a 9x13-inch dish to stop sticking.
02 -
Dump the defrosted hash browns, cream of mushroom soup, melted butter, sour cream, cheeses, diced onion, and the seasonings into a big bowl. Add salt and pepper as you like.
03 -
Stir everything together well so it’s nicely blended.
04 -
Scoop the mix into your prepared dish and smooth it out evenly.
05 -
Top off the casserole with the shredded Colby cheese.
06 -
Stick it in your heated oven uncovered for 45 minutes, or until bubbly with crispy golden edges.
07 -
Pull it out of the oven and let it sit for a few minutes before dishing it up.
# Notes:
01 -
Make sure to thaw out the hash browns all the way.
02 -
You can swap out the cream soup for variety.
03 -
Lighten it up with low-fat options, if you want.
04 -
Feel free to throw in extra veggies!