Hash Brown Casserole

By Heather_D

This is a mountain of potatoes and cheese that completes any warm breakfast meal!

Ingredients

• 30 oz. Ore-Ida Hash Browns
• 2 cups shredded Cheddar cheese
• 1 cup 4-Cheese Mexican cheese
• 2 - 10 1/2 oz. cans Cream of Chicken soup
• 3/4 of a 16 oz. container sour cream
• 1 - 1 1/2 cups onion, chopped (optional)
• Salt to taste
• Pepper to taste

Preparation

Step 1

Preheat the oven to 350 degrees Fahrenheit. In a large bowl, stir together the hash browns, both cheeses, and onions until the cheese is evenly distributed throughout the hash browns. In a separate medium sized bowl, whisk together the soup, sour cream, salt, and pepper. Pour the soup mixture over the hash brown mixture; stir to coat evenly.

Grease a 9" x 13" glass baking dish with non-stick cooking spray. Spoon the potato mixture evenly into the baking dish. Bake, uncovered, for 1 hour and 15 minutes or until browned.