Cheesy Comfort Potatoes (Print Version)
# Ingredients:
01 -
1 & 1/2 cups sour cream.
02 -
1/2 medium yellow onion, chopped really small.
03 -
1/2 cup butter, melted.
04 -
30 oz bag of frozen shredded hash browns, fully thawed.
05 -
1 cup of Sharp cheddar cheese, shredded.
06 -
10.5 oz can of undiluted cream of mushroom soup.
07 -
1 & 1/2 cups Colby cheese, shredded.
08 -
1/2 teaspoon each of garlic and onion powder.
09 -
1/2 teaspoon paprika.
10 -
A pinch of salt and pepper, adjust as you like.
# Instructions:
01 -
Set your oven to 350°F and grease a 9x13-inch dish lightly with cooking spray.
02 -
In a big bowl, throw in the thawed hash browns, diced onion, Sharp cheddar, cream of mushroom soup, melted butter, sour cream, all seasonings, and a little salt and pepper.
03 -
Stir everything together until it looks nice and evenly mixed.
04 -
Scoop the mixture into the greased dish and flatten it to even it out.
05 -
Scatter the shredded Colby cheese over the top of the casserole evenly.
06 -
Pop it in the oven, uncovered, and bake for 45 minutes. The top should look golden and crispy, and it should be bubbling around the edges.
07 -
Take it out of the oven, let it cool briefly, and then dish it up.
# Notes:
01 -
Make sure your hash browns are fully thawed before starting.
02 -
Feel free to swap out the soup with a different kind for a new spin.
03 -
For a lighter dish, go for low-fat ingredients.
04 -
You can toss in some extra veggies if you'd like.