Hashbrown Casserole

photo (26)

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

photo (30)

Copyright © Backroad Kitchen. All images & content are copyright protected. Please do not use my images without prior permission.


  1. Making this for the menfolk in the house this weekend…they will LOVE IT!!!!

Speak Your Mind