vegetable oil spray (I used Pam)
1/4 cup milk
1/2 onion, chopped
1/2 cup queso cheese (chip dip in a jar)
1 (10 1/2-ounce) can cream of chicken soup
1/2 (8-ounce) package shredded mexican cheese blend
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 400 degrees F. Lightly spray a 9 X 13″ pan or casserole dish.
In a large bowl, add the cream of chicken soup, milk, cheese, garlic powder, onions, hash browns, garlic powder, onion powder and salt and pepper. Combine until well blended.
Pour mixture into prepared baking dish (you could top this dish with potato chips for a crunchy crust) and bake for 45 minutes, or until hot and bubbly.
I actually had to change my recipe around a little because the dish I was going to make would be missing some of the ingredients… but never fear, some day I will make my OTHER hashbrown casserole! Equally yummy! My daughter’s boyfriend said this dish was “Flame!” Whatever that means. LOL
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