32 ounces of frozen hashbrowns (fresh can be used)
½ cup melted butter
1 teaspoon salt
¼ teaspoon black pepper
½ cup diced onion
1 regular can of Campbell's cream of chicken or cream of chicken soup
up to 1 cup of grated cheddar cheese, plus ½ cup
1 cup sour cream
Instructions
Preheat grill to 350F for indirect cooking (no heat under the dish).
Mix butter, salt, pepper, onion and soup together.
Add 1 cup grated cheddar cheese and mix evenly with a wooden spoon.
Add hashbrowns and thoroughly mix all ingredients.
Spread the mixture evenly in a 9x11 baking dish, and top with the extra ½ cup of grated cheese.
Bake on the grill, uncovered, for up to 45 minutes, until the cheese is brown and the mixture is bubbly, turning a quarter turn about every 10-11 minutes.
Remove and allow to stand for 10 minutes before serving.
Recipe by livefire at http://livefireonline.com/2014/11/23/livefire-thanksgiving-blitz-day-2/