Effortless Cheesy Colby Hash Browns (Print Version)

# Ingredients:

→ Main Ingredients

01 - 45 g margarine
02 - 170 g Colby cheese, grated
03 - 300 g cream of celery soup
04 - 300 g cream of mushroom soup
05 - 1 medium onion, finely chopped
06 - 900 g frozen potato shreds (hash browns), thawed

# Instructions:

01 - Pop it in the hot oven for 45 to 60 minutes. When the cheesy top gets golden and some bits turn brown, it's good to go.
02 - Take the rest of your Colby cheese and spread it on top. Drop small bits of margarine all over so it melts evenly.
03 - Scoop your mixed-up potato combo into your dish. Push it so it covers the whole bottom.
04 - Give a quick spray of non-stick stuff to a 23 x 33 cm (9 x 13 in) pan. That way everything comes out easy later.
05 - Toss thawed hash browns, the onion, both soups, and half the cheese in a big bowl. Give it a really good stir so everything's spread out.
06 - Crank your oven to 175°C (350°F) so it’s ready for baking.

# Notes:

01 - Let the hash browns totally thaw before starting, so everything bakes evenly.
02 - Want it richer? Just use butter in place of margarine.

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