Hashbrown Casserole




Hashbrown Casserole

  • 1 (10 3/4-oz.) can cream of chicken soup
  • 8 ounces Colby cheese, shredded
  • 1/2 cup onion, diced
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 42 ounces frozen country-style hashbrown potatoes

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.

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 9″ x 13″ 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.

Bake 25-30 minutes or until golden brown.  Serves 8-10.

“Feeding on God’s Word keeps us strong and healthy in the Lord.”



One response »

  1. Pingback: Top Twenty Recipes for 2017 | Dixie's Kitchen

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