- 1 [10-ounce / 284-mL] can cream of chicken soup concentrate
- 8 ounces [227 g] Colby cheese, grated
- 1/2 cup [115 g] butter or margarine
- 1 small onion, finely chopped
- 1 teaspoon [5 mL] salt
- 1/2 teaspoon [2.5 mL] ground black pepper
- 2 pounds [900 g] frozen shredded hash brown potatoes
- Non-stick vegetable cooking spray
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- Preheat oven to 350°F [180°C].
- Spray a 13 x 9 x 2-inch [33 x 23 x 5-cm] baking pan with non-stick vegetable cooking spray; set aside.
- Into a bowl, mix together cream of chicken soup concentrate, grated Colby cheese, butter or margarine, finely chopped onion, salt and black pepper.
- Delicately fold in frozen hash brown potatoes.
- Evenly pour into prepared pan.
- Bake into preheated oven for 35 to 40 minutes, until heated through and golden.
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