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 and grease a 9x13-inch baking dish with butter or non-stick spray.
In a bowl, mix shredded New Bridge Colby Jack and Garlic & Herb Cheddar Cheese.
In a large bowl, combine thawed hash browns, half the cheese mixture, cream of chicken soup, sour cream, melted butter, chopped onion, salt, and pepper.
Transfer the mixture to the prepared baking dish and top with the remaining cheese.
Bake for 45-55 minutes, until bubbly and golden brown.
Let cool for a few minutes before serving. Enjoy!