Hashbrown Cheese Casserole (Print Version)
# Ingredients:
01 -
1 1/2 cups sour cream.
02 -
30 ounces of shredded hash browns, frozen but completely thawed.
03 -
10.5 ounces of cream of mushroom soup, don’t dilute it.
04 -
1 cup of Sharp cheddar, shredded.
05 -
1 & 1/2 cups Colby cheese, shredded.
06 -
1/2 cup butter, melted.
07 -
1/2 teaspoon garlic powder.
08 -
A pinch of black pepper and salt, or however much you like.
09 -
1/2 teaspoon smoked paprika.
10 -
1/2 teaspoon of onion powder.
11 -
Half of a medium yellow onion, diced finely.
# Instructions:
01 -
Set your oven to 350°F and give a 9x13 dish a light spray with cooking spray.
02 -
Grab a big bowl and toss in the potatoes, chopped onion, cheddar cheese, condensed soup, melted butter, sour cream, a bit of garlic powder, onion powder, and paprika. Season it with some salt and pepper too.
03 -
Stir everything up until it’s all blended together.
04 -
Spoon the mixture into the greased dish and spread it out evenly.
05 -
Sprinkle the Colby cheese evenly over the top.
06 -
Pop it in the oven, uncovered, for 45 minutes. It’ll be ready when the top turns brown, edges get crispy, and it’s bubbling nicely.
07 -
Once it’s out of the oven, let it rest a bit before you dish it up.
# Notes:
01 -
Make sure your hash browns are fully thawed.
02 -
Substitute cream soups for different flavors if you want to change it up.
03 -
Low-fat versions of ingredients work just as well.
04 -
Feel free to toss in some veggies if you’d like.