You may also like
Categories:Viewed: 51 - Published at: 8 years ago
Ingredients
- 6 lb. frozen shredded potatoes
- 2 cans cream of chicken soup
- 17 oz. grated Colby cheese
- 3/4 c. chopped onion
- 1 1/4 c. melted margarine
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Method
- Thaw potatoes.
- Preheat oven to 425°.
- Into a large bowl, place soup, Colby cheese, onion, margarine, pepper and salt.
- Mix together until thoroughly blended.
- Put potatoes into 13 1/2 x 10 1/4-inch pan.
- Pour the soup and cheese mixture over the shredded potatoes.
- Mix thoroughly into the potatoes; use either a kitchen spoon or gloved hands.
- Place in oven, uncovered, for 30 minutes, or until the casserole is lightly browned on top.
