30 oz bag Frozen Hashbrowns
1 can Cheddar cheese soup
1 whole Tub french onion dip (pint size)
4 Cup shredded cheddar
1 Tbsp Garlic Powder
1 dash Salt and pepper to taste
1 sticks Butter, melted
1 Cup Crushed croutons

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Heat oven to 350.
Mix together well the frozen hashbrowns, cheese soup, onion dip, garlic, salt, pepper and half of the shredded cheddar. It looks gross, but the end is fantastic!

Grease a 9x13 pan.

Evenly spread and press down the hashbrown mixture. Sprinkle the remaining cheddar cheese on top. Top with crushed crouton, then evenly drizzle the melted butter over the top.

Bake at 350 for 45-50 minutes or until toasted and bubbly on top.

*Can also be make into a one pan meal by adding in chopped cooked chicken, ham, or smoked sausage, or cooked meat of your choice.

by: Megan St. John

Yield:

Servings

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