Ingredients:

  • 30 oz frozen cubed hashbrown potatoes, thawed
  • 1/2 cup unsalted butter, melted
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 10.5 oz condensed cream of chicken or cream of mushroom soup
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese, shredded

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, combine the thawed cubed potatoes, melted butter, onion powder, salt, and pepper.
  3. Fold in the condensed soup, sour cream, and 1 cup of shredded cheddar. Stir gently until potatoes are evenly coated.
  4. Spread the mixture evenly into a greased 9x13 inch baking dish and smooth the top with a spatula.
  5. Bake for 30 minutes until the edges begin bubbling and the center is set.
  6. Remove from oven, sprinkle the remaining 1 cup of cheddar cheese across the top, and bake for another 10-15 minutes until the cheese is melted and toasted mahogany-brown.