This super easy cheesy potato casserole was always my mom’s potluck or “fancy dinner” go-to, and now it’s mine! They’re always a hit, and if you have leftovers (usually not!) they warm up great too!
Ingredients: 
- 2 lbs shredded hashbrowns
- 1/2 cup melted butter
- 1/4 tsp. pepper
- 1 tsp. salt
- 1/2 cup onion, chopped
- 1 cup (or 10.5 oz can) cream of mushroom soup
- 16 oz. sour cream
- 1 1/2 cup shredded colby jack cheese
Directions:
- Stir all ingredients together
- Put into a greased 9×13″ pan
- Bake at 350 degrees for 1 hour
Notes:
Servings: 10-12
Prep time: 10 minutes
Cook time: 1 hour
Total time:1 hour 10 minutes
Other: This recipe also freezes great if you want to make it ahead! I just mix up the ingredients and put them in a gallon size bag. Before baking, thaw completely, then follow baking instructions!
