YUM!!! I wanted to eat them so badly after they were done cooking that I didn't have time to take a picture or let them cool down!
1 package of hashbrowns (it was a little over 1.5 pounds)
1 can of cream of chicken soup
1 package of Colbyjack shredded cheese (2 cups)
A BIG pinch of minced garlic and onion
Preheat oven to 350. Spray 9X13 pan with nonstick spray. Mix soup and hashbrowns together. Make a thin layer of this mixture on the bottom of the pan. Mix remaining mixture with the remaining ingredients. Spread over the 1st thin layer. Bake for an hour or until golden brown. Yummy!