Effortless Cheesy Barrel Potato (Print Version)
# Ingredients:
01 -
Thawed 30 oz bag of frozen hash browns.
02 -
Finely diced half of a yellow onion.
03 -
One full cup of shredded sharp cheddar.
04 -
A can of cream of mushroom soup (10.5 oz).
05 -
Half a cup of butter, melted.
06 -
One and a half cups sour cream.
07 -
Half a teaspoon each of garlic powder and onion powder.
08 -
A pinch of paprika for flavor.
09 -
Salt and pepper to your liking.
10 -
1 1/2 cups shredded Colby cheese.
# Instructions:
01 -
Set your oven to 350°F and lightly grease a 9x13 pan with cooking spray.
02 -
Toss the hash browns, chopped onion, sharp cheddar, mushroom soup, melted butter, sour cream, seasoning powders, paprika, salt, and pepper into a big bowl.
03 -
Give everything a good stir until it’s all mixed evenly.
04 -
Scoop the mix into your prepared dish, smoothing it out to fit the pan evenly.
05 -
Scatter the Colby cheese across the surface of the casserole.
06 -
Bake uncovered for around 45 minutes until the top is golden, the sides crisp up, and it’s bubbly.
07 -
After baking, pull the dish out and let it rest for a few moments before serving.
# Notes:
01 -
Make sure the hash browns are fully thawed beforehand.
02 -
Feel free to swap in a different cream soup to switch it up.
03 -
Lighter versions are possible by picking reduced-fat ingredients.
04 -
You could mix in extra veggies if you want.