Ingredients
- Frozen shredded hash browns
- Butter (melted)
- Cream of chicken soup
- Sour cream
- Onion (finely diced)
- Shredded Colby cheese (1.5 cups for mixing, 0.5 cup for topping)
- Black pepper
Optional Add-Ins for Customization:
- Diced ham
- Green onions
- Red bell peppers
Instructions
- Preheat the oven: Set your oven to 350°F (175°C).
- Grease the baking dish: Use cooking spray or butter to grease a 9×13-inch baking dish.
- Combine ingredients: In a large bowl, mix together thawed hash browns, melted butter, cream of chicken soup, sour cream, finely diced onion, 1.5 cups of shredded Colby cheese, and black pepper.
- Spread the mixture: Pour the mixture into the greased baking dish and spread it evenly.
- Top with cheese: Sprinkle the remaining 0.5 cup of cheese on top of the mixture.
- Bake: Place the dish in the oven and bake for 45–55 minutes, or until the casserole is hot and bubbly.
Notes
- For a crispier top, increase the oven temperature to 400°F (200°C) for the last 10–15 minutes of baking.
- Ensure the hash browns are thawed and patted dry to avoid excess moisture.