- 32 ounces frozen shredded hash browns defrosted
- ½ cup melted butter
- 1 10 ¼ ounce can of cream of chicken soup (or cream of cheddar)
- 1 pint sour cream
- ½ cup onion finely chopped
- 2 cups colby cheese grated
- ¼ teaspoon pepper
Preheat oven to 350°F.
Combine all ingredients in a large bowl reserving ½ cup of cheese for topping.
Place in a greased 9×13 casserole dish and top with reserved cheese.
Bake for 45-55 minutes or until hot and bubbly.