This Hashbrown Casserole will be an instant hit with the family! Made with hashbrown potatoes, cheddar and Colby Jack cheeses, cream of chicken soup, and a whole lot of butter. This gooey breakfast or side dish will have everyone begging for more!
Servings: 8 people
Preheat oven to 350 degrees F and grease a 9x13-inch baking dish with nonstick spray and set aside.
In a large bowl, mix together the potatoes, cheddar, chicken soup, butter, onion, salt, and pepper until evenly combined. Transfer the mixture to the prepared baking dish.
Top with the Colby Jack cheese and bake for 30 to 35 minutes. Remove from oven and garnish with chives or parsley and season with additional salt and pepper to taste.
- I personally like to take the extra step and soften my onions with a little butter in a frying pan before adding them to the mixture, but it's not necessary if you want to keep things easy.
- If you want to add a little crunch, I recommend adding crushed corn flakes to the top of the casserole just before baking.
Calories: 396kcal | Carbohydrates: 21g | Protein: 14g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 78mg | Sodium: 810mg | Potassium: 366mg | Fiber: 1g | Vitamin A: 860IU | Vitamin C: 9.2mg | Calcium: 338mg | Iron: 1.7mg