Select a size: | | | |
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 14 ounces, weight Frozen Hashbrowns
- ¼ cups Finely Diced Onion
- 1 can (10 Oz. Size) Cream Of Chicken Soup
- 1 cup Sour Cream
- 1 cup Milk
- ¼ cups Melted Butter
- 2 cups Shredded Cheddar Cheese
- ½ teaspoons Salt
- ⅛ teaspoons Black Pepper
Preparation Instructions
Preheat the oven to 350 F.
Combine all ingredients in a large bowl and stir until fully incorporated.
Spray a 9×13 pan with cooking spray and spread hash brown mixture into the pan.
Bake for at least an hour if the hash browns are frozen. Stir every 20 minutes or so. Start with the pan uncovered and cover with a sheet of tin foil if it starts to get a little dry. It’s done when it’s fully heated, melty and golden on top.
Enjoy!
**Note: I typically stir everything together and put it into the dish and in the fridge overnight. Then they take about 45 minutes to cook the next day (since the hash browns aren’t frozen).
