The best part of this recipe is it only takes five minutes to throw together. That makes it perfect for me even on weekday mornings. I can pop this in the oven and go get myself and my kids ready for the day. Then, we can sit down and eat something besides oatmeal or yogurt for breakfast once in a while. It’s a nice change when you’re having a long week! Check out what they are saying about this recipe over at Spend with Pennies:
“I literally cannot stop eating this, as in… dinner, bedtime snack and then breakfast!”
Once you try this the first time, you are going to want to make this again and again!
Ingredients
32oz Ore-Ida frozen shredded hash browns, defrosted
½ cup Land O’ Lakes melted butter
1 (10¼ ounce) Campbell’s can of cream of chicken soup (or cream of cheddar)
1 pint of sour cream
½ cup onion finely chopped
2 cups grated colby cheese
¼ teaspoon pepper
Instructions
Preheat oven to 350.
Combine all ingredients in a large bowl reserving ½ cup of cheese for topping.
Place in a greased 9 x 13 casserole dish and top with reserved cheese.
Bake for 45-55 minutes or until hot and bubbly.
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Quick Tip: Use cream of cheddar soup instead of chicken.
Thanks again to Spend with Pennies for this super tasty recipe.