Ultimate Hashbrown Casserole

This is a tweaked version of a recipe from my Grandma Frank. Wonderful side dish to any meat item.

• Ready In: 55 mins
• Serves: 12
• Yields: 1 9x13 pan

Ingredients

• 2 (20 ounce) packages potatoes (the green packages in the dairy section, southwest variety, hashbrown)
• 2 (10 1/2ounce) cans  cream of chicken soup (with herbs)
• 2  tablespoons  dried minced onions
• 12  ounces sour cream
• 1 (8 ounce) package cream cheese
• 2  cups  shredded sharp cheddar cheese
• 1⁄2 cup  shredded colby jack cheese
•  kosher salt (to taste)
•  fresh cracked pepper (to taste)
•  cayenne pepper (to taste)

Directions

1. In a very large mixing bowl, combine hashbrowns and remaining ingredients. Taste -- add salt, pepper, cayenne to taste -- but if you aren't a food snob this step is not necessary.
2. Spoon into a greased 9x13 dish, bake at 350 for 40-50 minutes or until top is browned (i sometimes broil the last couple minutes).