- 2 1 lbs Refrigerated Shredded HashBrowns Potatoes, (such as Simply Potatoes)
- 1 10.25 oz can combo Cream of Chicken & Mushroom Soup
- 1 10.25 oz can Cream of Onion Soup
- 8 oz Sour Cream
- 1 c Heavy Cream
- 1 Onion, minced
- 1/4 c Melted Butter (1/2 stick)
- 8 oz Colby Cheese, grated
- 8 oz Sharp Cheddar Cheese, grated
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
Fold in shredded hash-brown potatoes and grated cheeses until combined. I save a handful of cheese to top the casserole.
Bake for 1 hour until golden brown and bubbly.