Colby Hash Browns Bake (Printable Version)

A mix of onion, soup, and Colby hugs hash browns, then gets crisp and oozy in the oven.

# Ingredients Required:

01 - 900 g frozen hash brown potatoes, thawed

02 - 1 medium onion, chopped up small

03 - 300 g cream of mushroom soup

04 - 300 g cream of celery soup

05 - 170 g Colby cheese, shredded

06 - 45 g margarine

01 - Set your oven to 175°C (350°F) so it's nice and hot when you need it.

02 - Grab a big bowl and toss in the thawed potatoes, diced onion, half the cheese, both soups, and mix it up so everything's coated well.

03 - Spray a 23 x 33 cm baking dish with a bit of cooking spray to keep stuff from sticking.

04 - Spread the potato mixture into your prepared dish, smoothing it out to the edges.

05 - Sprinkle the rest of your cheese over the top and dot little pieces of margarine here and there.

06 - Slide the dish into your oven and wait around 45 to 60 minutes, until the cheese is golden brown and you see the sides bubbling away.

01 - Make sure those hash browns aren't frozen anymore so they cook up evenly.

02 - Swap in butter for margarine if you're going for extra flavor.