- 32 ounces shredded hash browns (thawed)
- ½ cup melted butter
- 1 10 ¼ ounce can of cream of chicken soup
- 1 pint sour cream
- ½ cup onion finely chopped
- 2 cups Colby cheese grated, divided (or other favorite cheese)
- ¼ teaspoon pepper
Preheat oven to 350°F. Grease a 9×13-inch casserole dish.
In a large bowl, combine thawed hashbrowns, melted butter, cream of chicken soup, sour cream, onion, 1 ½ cups of cheese, and pepper.
Spread the mixture into the prepared baking dish and top with the reserved ½ cup of cheese.
Bake for 45-55 minutes or until hot and bubbly.
