Cheesy Hash Brown Bake (Print-Friendly Version)

Colby, soup, and onion team up with hash browns. They bake up into hot, cheesy bites with those crispy edges everyone loves.

# Ingredients List:

→ 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

# Detailed Cooking Steps:

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 Hints:

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.

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