I'm sure there are a million variations out there, but this is the one we like.
Oven temperature: 350 degrees Cooking time: 1 hour
1 2-pound bag of frozen shredded hashbrowns, not cubed type
4 cans cream of chicken soup (see notes below)
4 cups shredded cheese , reserve about ĺ to 1 cup for top (see notes below)
1 16 oz. container of sour cream
2 tbsp. dried onion flakes or one medium onion chopped fine
1/4 teaspoon black pepper
Note: Recipe can easily be halved. I make a ton.
In large bowl combine all ingredients, stirring well. Place in large baking pan (I use an aluminum one meant for a turkey). Sprinkle with remaining cheese. Cook at 350 degrees for 1 hour. If you like the topping to be crispy, turn on broiler, and place under the broiler for a couple of minutes until cheese begins to slightly brown.
Notes: I like to use colby-jack cheese. In my opinion, it is creamier and mellower than the original recipe, which calls for half mild cheddar shredded cheese and half sharp shredded cheese.
Also, the original recipe calls for 2 cans cream of chicken and 2 cans Campbellís cheese soup. To me, the canned cheese soup tastes strange, so I just use 4 cans cream of chicken soup.
Finally, some people like to partially or completely thaw the hashbrowns, but I donít. However, I do use onion flakes instead of a regular onion to help absorb some of the liquid generated when the potatoes melt.
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