Shelly's Recipe

LUMBERJACK HASH BROWNS

Category: Hash Brown Potatoes/Casseroles

40 oz frozen shredded hash browns, about 13 1/3 Cups
1/3 cup onion, chopped to about 1/2 inch
1 cup cheddar cheese, shredded
1 cup Monterey jack cheese, shredded
1/2 tsp pepper
1/2 tsp salt
1 can cream of chicken soup
1/2 cup butter, melted

Preheat oven to 450. In a Large mixing bowl, combine the hashbrowns, onion, shredded cheeses, salt and pepper. Add soup and mix thoroughly. Add melted butter and mix thoroughly. Grease a 13x9 inch baking pan with additional butter.

Transfer the hashbrown mixture into greased pan and spread evenly. *DO NOT pack down*. Bake for 1 hour until golden brown. Rotate pan for even browning if necessary. Let stand for 5 minutes before serving. Serves 6-8