recipes
cheesy hashbrown casserole - Dietz & Watson
45 mins
easy
8-10
ingredients
- 8 ounces (2 cups) Dietz & Watson cheddar cheese, shredded
- 32 ounces frozen hashbrowns (thawed)
- ½ cup unsalted butter, melted
- 10.25 ounce can cream of chicken soup
- 16 ounces sour cream
- 1 small onion (½ cup) finely chopped yellow onion
- 1 teaspoon salt
- ½ teaspoon black pepper
directions
- Preheat oven to 375 degrees F
- Grease a 9x13-inch baking dish
- In a large bowl, stir together all of the ingredients until thoroughly combined
- Pour into prepared baking dish and bake until golden brown and bubbling, 30 to 45 minutes.
- Let rest for 10 minutes before serving
gluten free
breakfast
