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1 stick melted margarine 1 onion, chopped fine 1 can cream of chicken soup 2 c. shredded Colby cheese (I use extra) 2 lb. bag shredded hash browns (thawed) Combine margarine, onions, soup, and cheese. Gently stir in hash browns. Season to taste. Spread in a greased 9 x 13 pan. Bake uncovered at 350 for 35 minutes. Remove from oven. Sprinkle with more cheese. Set back in oven for 5-10 minutes to melt cheese. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |