This recipe for Hash Brown Casserole, by Lisa Armentrout, is from Our Favorite Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
10.25 oz. can condensed cream of chicken soup 8 oz. Colby cheese - grated 1/2 cup melted butter 1 sm. onion - minced 1 tsp. salt 1/2 tsp. black pepper 2 lb. bag frozen shredded hash browns
Spray a 9x13" baking pan with non-stick cooking spray; set aside. In a bowl, combine soup, cheese, butter, onion, salt, and pepper. Gently fold the potatoes into the mixture and pour into prepared pan. Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.
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