hashbrown casserole
Ingredients
7 oz New Bridge Colby Jack Cheese, shredded
3.75 oz New Bridge Garlic & Herb Cheddar Cheese, shredded
1 (30 oz) bag of frozen hash browns, thawed
1 (10.75 oz) can of cream of chicken soup (or cream of mushroom for a vegetarian option)
2 cups sour cream
1/2 cup unsalted butter, melted
1 medium onion, finely chopped
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Directions
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick spray.
In a bowl, mix together the shredded New Bridge Colby Jack Cheese and New Bridge Garlic & Herb Cheddar Cheese.
In a large bowl, combine the thawed hash browns, half of the cheese mixture, cream of chicken soup, sour cream, melted butter, chopped onion, salt, and pepper.
Transfer the hash brown mixture into the prepared baking dish. Sprinkle the remaining cheese mixture over the top.
Bake in the preheated oven for 45-55 minutes or until the casserole is bubbly and golden brown on top.
Remove casserole from the oven and let sit for a few minutes before serving. Enjoy!