Ultimate Hashbrown Casserole
- 2 (20 ounce) packages potatoes (the green packages in the dairy section, southwest variety, hashbrown)
- 2 (10 1/2 ounce) cans cream of chicken soup (with herbs)
- 2 tablespoons dried minced onions
- 12 ounces sour cream
- 1 (8 ounce) package cream cheese
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded colby jack cheese
- kosher salt (to taste)
- fresh cracked pepper (to taste)
- cayenne pepper (to taste)
- In a very large mixing bowl, combine hashbrowns and remaining ingredients. Taste -- add salt, pepper, cayenne to taste -- but if you aren't a food snob this step is not necessary.
- Spoon into a greased 9x13 dish, bake at 350 for 40-50 minutes or until top is browned (i sometimes broil the last couple minutes).
potatoes, cream of chicken soup, onions, sour cream, cream cheese, cheddar cheese, jack cheese, kosher salt, fresh cracked pepper, cayenne pepper
Taken from www.food.com/recipe/ultimate-hashbrown-casserole-444645 (may not work)