Cooking spray.
2 packs (20 ounces) of shredded refrigerated hash browns, such as resers
1 1 2 teaspoons kosher salt.
1 4 teaspoons garlic powder.
1 4 teaspoons black pepper.
2 3 cups condensed cream chicken broth (half a jar of 10.)5 oz).
1 2 cups (1 stick) unsalted butter, melted.
1 small yellow onion, chopped (about 1 2 cups)
8 ounces of shredded Colby cheese (see recipe instructions)
Preheat oven to 400°F:
Coat a 9x13-inch baking sheet with cooking spray.
Mix the ingredients:
Combine the hash browns, salt, garlic powder, and black pepper in a large bowl. Stir gently with a silicone spatula and add the spices evenly.
Add the chicken broth, butter and softened cream of the onion and stir to combine. Add the cheese until evenly distributed.
Baking casserole: Use a spoon to gently spoon the mixture into the prepared baking dish, being careful not to press against the hash browns.
Note: I don't find it necessary to sprinkle cheese on top – many existing copycat recipes do, but there aren't too many cheese toppings on the original version. Instead, the whole cheese gives it an orange-gold color and a crispy top. Feel free to sprinkle cheese on top if you wish.
Bake the casserole for 30 to 35 minutes until the top is golden brown and crispy. Serve hot.