Hash Brown Casserole

The Caldwell House

Hash Brown Casserole

1 can condensed cream of chicken soup
8 oz. Colby cheese, grated
½ cup melted butter or margarine
1 small onion, minced
1 tsp. Salt
½ tsp. Black pepper
2 lb. bags of frozen shredded hash browns, thawed

Preheat oven to 350 degrees.

Spray a 13” x 9” x 2” baking pan with non-stick cooking spray; set aside.

In a bowl, combine soup, cheese, butter, onion, salt & pepper.

Gently fold the potatoes into the mixture and pour into baking pan.

Bake in a 350 degree oven for 35-40 minutes, or until top is browned.

May be baked, cut into squares and frozen.  When ready to serve,  heat in microwave, either frozen or thawed about 1 to 1 ½  minutes.

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