1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (32-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips
Instructions
Preheat oven to 350 degrees F. Lightly butter a casserole dish.
In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft.
Pour mixture into a large bowl. Add the sour cream, cream of mushroom soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended. Combine half a melted stick of butter with crushed chips until butter is absorbed.
Pour potato mixture into prepared baking dish. Top evenly with crushed potato chips mixture and bake for 45 minutes, or until hot and bubbly.
Originally Submitted
2/9/2011
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