32 ounces frozen shredded hash browns, thawed
1 1/2 cups Colby cheese, shredded
8 tablespoons butter, melted and divided
1 large onion, diced fine or shredded, about 3/4 cup
1 can cream of cheddar soup (10 1/4 ounce can of condensed soup)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
Preheat oven to 375 ℉. Grease a 9x13 casserole dish with one tablespoon of butter and set aside.
Combine completely thawed hash browns, melted butter, diced or shredded onion, condensed soup, salt, black pepper and 1 1/4 cup of shredded Colby cheese in a large mixing bowl, reserving 1/4 cup of shredded Colby cheese. Mix well to combine the ingredients. Transfer the potato mixture to the greased casserole dish and scatter the remaining 1/4 cup of shredded cheese over the top of the casserole.
Bake hash brown casserole for 45-50 minutes, until bubbly and golden brown around the edges. Broil for the final 2-3 minutes for a deeper brown and crispy topping.
- Prep Time: 10
- Cook Time: 50
- Category: Easy Recipes
- Method: Bake
- Cuisine: American
Keywords: Hash Brown Recipe, Casserole Recipe, Vegetarian Hash Brown Casserole, Cracker Barrel Hashbrown Casserole