Ingredients:

  • 32 oz frozen shredded hash browns, thawed and patted dry
  • 2.5 cups freshly shredded Colby cheese, divided
  • 10.5 oz condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup unsalted butter, melted
  • 1/2 cup finely diced yellow onion
  • 1 tsp garlic powder
  • 1/2 tsp fine sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease your 9x13 inch baking dish with butter or non stick spray.
  2. In a large mixing bowl, whisk together the 1/2 cup melted butter, 1 cup sour cream, 10.5 oz condensed cream of chicken soup, 1/2 cup diced onions, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp pepper. Whisk until no streaks of sour cream remain for a uniform sauce.
  3. Add 2 cups of the shredded Colby cheese to the wet mixture and stir gently to distribute.
  4. Gradually fold in the 32 oz of thawed and dried hash browns. Use a lifting motion from the bottom to coat every shred. Do not over mix or you will break the potatoes.
  5. Transfer the potato mixture into the prepared baking dish.
  6. Use your spatula to spread the potatoes into an even layer, reaching all the way to the corners.
  7. Sprinkle the remaining 1/2 cup of shredded Colby cheese evenly over the top.
  8. Place the dish on the center rack of the oven and bake for 35 minutes.
  9. Bake 35 minutes until the top is golden and the edges are bubbling vigorously.
  10. Remove from the oven and let it sit for 5 minutes before serving.