Cheesy Hash Brown Bake (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
900 g thawed-out frozen shredded hash brown potatoes
02 -
1 average onion, chopped up small
03 -
300 g cream of mushroom soup
04 -
300 g cream of celery soup
05 -
170 g grated Colby cheese
06 -
45 g margarine
# Step-by-Step Directions:
01 -
Turn your oven on to 175°C (350°F) so it's good and hot when you need it.
02 -
Throw your thawed potatoes, both soups, chopped onion, and half the cheese into a big bowl. Mix it all till smooth and even.
03 -
Spray a 23 x 33 cm pan with nonstick spray, making sure the corners are covered so nothing gets glued on.
04 -
Plop the potato mix into your pan and spread it out flat so it fills every edge.
05 -
Sprinkle on whatever cheese you have left and drop little chunks of margarine all over so it melts in.
06 -
Slide it into the oven and let it cook for 45 to 60 minutes. You want the top gold and a little crispy and the sides bubbling.
# Helpful Notes:
01 -
If your hash browns are still frozen, everything won't cook up right, so wait till they're totally thawed.
02 -
Swap out margarine for butter if you like things creamier.