Cheesy Hash Browns (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
45 g margarine
02 -
170 g Colby cheese, shredded
03 -
900 g frozen hash browns, thawed out
04 -
300 g cream of mushroom soup
05 -
1 medium onion, chopped up small
06 -
300 g cream of celery soup
# Steps to Follow:
01 -
Slide it into your oven and let it cook for about 45-60 minutes until you see golden, crispy cheese on top.
02 -
Toss the rest of your Colby cheese over everything and dot the margarine wherever you want up top.
03 -
Dump that whole potato mix into your baking dish and level it out so it cooks up nice and even.
04 -
Spray your 23 x 33 cm baking dish with nonstick stuff so nothing sticks when you scoop it out.
05 -
Toss those thawed hash browns in a big bowl with the chopped onion, both soups, and half your cheese. Give it a good stir until everything looks the same.
06 -
Crank your oven up to 175°C or 350°F first, so it'll be ready for baking.
# Additional Tips:
01 -
You’ll want your hash browns to be fully thawed, so everything cooks through without any cold bites.
02 -
If you’re after a deeper flavor, just swap out the margarine for butter.