Ingredients

The following ingredients have 8 Servings
  • 1 30-oz bag Ore-Ida Shredded Hash Brown Potatoes
  • 1 10.75-oz can cream of chicken soup
  • 1 16-oz container sour cream
  • 1/3 cup onion (diced)
  • 1/3 cup coconut oil (melted)
  • 3/4 tsp. salt (more if needed)
  • 1/2 tsp. pepper (more if needed)
  • 3/4 cup Mexican blend cheese + some for topping

Instruction

  • Preheat oven to 350º F. Spray a 2 or 2.5 quart casserole dish with cooking spray.
  • In a large bowl, combine Ore-Ida Shredded Hash Brown Potatoes, cream of chicken soup and sour cream. Stir to combine.
  • Spray a small saucepan with cooking spray and heat onions until softened. Add to bowl (can add them without cooking, if desired).
  • Add in coconut oil, salt, pepper and cheese to hash brown mixture. Stir well.
  • Pour into prepared dish and sprinkle with a little cheese. Cover pan with tin foil. Bake in preheated oven for approximately 45 minutes and then take foil off for five minutes to melt cheese on top.