INGREDIENTS
26 oz
frozen hash browns, thawed overnight in the fridge
12 oz
cream of mushroom soup
1
large yellow onion, finely chopped
6 cloves
garlic, finely minced
1 1/4 cups
organic sour cream
4 tbsp
melted butter
2 cups
freshly grated sharp cheddar cheese, separated
1 tsp
sea salt
1 tsp
pepper