1 can Cream of Chicken Soup
1 can Cream of Celery Soup
2 cups Colby cheese, shredded or grated
½ cup melted unsalted butter
¾ cup yellow onions, minced
1/8 teaspoon garlic powder
1 teaspoon sea or kosher salt
½ teaspoon coarse ground black pepper
2 tablespoons fresh parsley, minced
1 cup Half-N-Half
½ cup beef stock
2 pound bag frozen Southern Style hash brown potatoes, diced
First, liberally spray an 11 x 14 Pyrex baking pan with Pam and set it aside for a while.
Then in a large mixing bowl, combine and mix well the soups, cheese, butter onion, garlic powder, salt, pepper, parsley, Half-N-Half, and beef stock.
At this point gently pour the potatoes into the mixture, transfer the bowl contents into the baking pan, slide the pan onto the center rack of the preheated oven, and bake—uncovered—for about 45 minutes or until the casserole is hot all the way through, the cheese and the potatoes have married, and the top has turned a crusty golden brown.
Serve piping hot alongside the scallops with a complementary salad.