On Tuesday, December 31, 2019 at 6:36:12 PM UTC-6, cshenk wrote:
>
> wrote:
>
> > Here's you go!
> >
> > 2 lbs. frozen hash brown potatoes, thawed
> > 1 (10.75oz) can Campbell's condensed cream of chicken soup
> > 1/2 medium yellow onion, diced or chopped fine
> > 1/4 cup margarine, melted
> > 2 cups (8 oz.) Colby cheese, shredded or diced fine in a food
> > processor 1/2 tsp salt
> > 1/2 tsp black pepper
> >
> > Combine everything except the hash browns in a large bowl. Add in
> > the thawed hash brown potatoes and mix well. Put into a 9"x13"
> > baking pan and bake in a preheated 350°F oven for 45-50 minutes
> > or until golden brown and bubbly. I ended up baking mine for 60
> > minutes.
> >
> > I used butter as I don't have margarine. Let it rest for at least
> > 10 minutes before digging in; 30 minutes is even better.
>
> Thanks!
>
> Really easy to 1/2 that. My 8x8 pan would work for it. Bake at 350F
> and check at 20 minutes due to smaller load? Seems right.
>
Yes, I'd check after about 20 minutes. But at 20 minutes the onions
*might* not be cooked through. The finished dish is supposed to be
lightly browned and crispy around the edges and ever so lightly browned
on top.