Cheesy Hashbrowns in the Oven

This recipe is a crowd pleaser - cheesyness, saltyness, creamyness, and crispy edges. Oh so good! This is a simple recipe to put together. Chop a few veggies, give it a stir, and let the oven melt the mouth-pleasing happiness together for you! But it's ok for you to take the compliments.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings 8 servings

Ingredients

1 pound Frozen Hashbrowns thawed
16 oz Colby Jack Cheese shredded
10.5 oz Cream of Mushroom Soup
3/4 cup Sour Cream
3/4 large Red Onion diced
1/2 Green Pepper diced
1 tsp Garlic Salt
1 tsp Salt
1/2 tsp Pepper

Instructions

Set aside about 1/4 of the cheese to put as a top layer on the hashbrowns.
In a large bowl, gently mix together all of the ingredients with exception of the 1/4 cheese we set aside in the above step. Mix until well incorporated.
Use cooking spray to coat a 9x13 glass baking pan.
Pour the mixture into the baking pan and spread out to an even layer.
Sprinkle garlic salt and pepper over the entire pan for an added layer of seasoning.
Top with the reserved cheese.
Bake in a pre-heated 375° oven for 40 minutes. The hashbrowns should be bubbly and the cheese on the edges should brown nicely.