- 1 (10 3/4-oz.) can cream of chicken soup
- 8 ounces Colby cheese, shredded (or whatever you like)
- 1/2 cup onion, diced (or 2 tbsp. dried minced onion)
- 1/2 cup butter, melted
- 1/2 teaspoon salt
- 30 oz. pkg. frozen hashbrown potatoes, partially thawed
Preheat oven to 375 degrees.
In small skillet, melt butter, add onion and cook on low until onion is translucent. (Do not brown.) Cool slightly. (Or if you would rather use dried onion, omit this step.)
In a stand mixer, place soup, cheese, onion/butter mixture, and salt. Mix on low speed for one minute. Add frozen shredded potatoes. Mix on low speed for one minute. Spray a 8 x 11.5-inch pan with food release. Place entire contents into sprayed pan; loosely spread casserole to fill pan at even level. I add a little more cheese on top after it comes out of the oven, if desired. (You may also mix this in a large bowl if you don’t want to use the mixer.)
Bake 35 – 40 minutes or until golden brown. Serves 8-10.
“Feeding on God’s Word keeps us strong and healthy in the Lord.”