INGREDIENTS
28 oz
frozen hashbrown potatoes, (thawed)
2 cups
shredded cheddar cheese
1 cup
condensed cream of chicken soup
1/2 cup
unsalted butter, (softened)
1
small yellow onion*, (diced)
1 tsp
kosher salt
1/2 tsp
ground black pepper
1 cup
shredded Colby Jack cheese