Goodness man. Some portion of me needs to overlook that this formula exists. It is excessively simple, delectable, compelling, adaptable, and fundamentally the best solace nourishment that exists.
Not exclusively would you be able to make it early, however in the event that you happen to have scraps, (we never do), you can hold up them!
Peruse on, I have all that you have to think about making this formula. From customization alternatives, tips on acquiring the ideal consistency, how to make it early, putting away, warming, and that's only the tip of the iceberg!
- 32 oz. frozen hash browns, thawed*
- ½ cup butter, melted
- 10.5 oz. cream of chicken soup, (cream of cheddar works too)
- 16 oz. sour cream
- 1 small onion, finely diced
- 2 cups cheddar cheese, grated
- 1/3 teaspoon pepper
Instructions
- Preheat oven to 350 degrees.
- Ensure that your hash browns have thawed. (Otherwise they take a very long time to bake.) You can defrost them in the microwave to speed up this process.
- Pat them dry of excess water.
- Set ½ cup of cheddar cheese aside.
- Combine all remaining ingredients in a large bowl.
- Place it in a greased 9x13 casserole dish and top with remaining cheese.
- Bake for 35 minutes, uncovered.
- Increase heat to 375 and bake for an additional 10 minutes, until the top begins to crisp and brown slightly.
- Remove from the oven, let it sit for 10 minutes, and serve!
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