Description
Easy to make ahead, this company classic never goes out of style.
Ingredients
Scale
- 2 large white or yellow onions, finely diced
- 2 bags frozen hash browns (approximately 2 pounds each), thawed
- 1 stick (1/4c) butter, melted
- 4 cups shredded cheddar cheese
- 3 – 12 ounce boxes cream of mushroom (or chicken) soup
- 24 ounces sour cream
- 1 1/2 tsp black pepper
Instructions
- Combine the diced onions, thawed hash browns, and shredded cheddar in a large bowl. Combine the cream soups, sour cream, melted butter, and black pepper in a separate bowl.
- Add the creamy mixture to the hash browns, stirring until combined.
- Divide between pans coated with nonstick spray.
- This batch makes one 9″x13″ pan AND a 9″ pan.
- Bake at 350 degrees 45 minutes, or 325 for 60 minutes (perfect timing to bake a smaller ham).
- If frozen, bake covered with foil for one hour, then remove the foil and let the top brown (about another 10 minutes).
Notes
This makes a 9×13″ pan for now and a smaller pan to freeze for later. Or just have the entire gang over!
