- 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.
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