Cheesy Potatoes

This makes more than the average recipe. great for a large get together!

Ingredients:

• 1 can (10.75 Oz. Can) Cream Of Chicken Soup
• 1 can (10.75 Oz. Can) Cream Of Onion Soup
• 2-½ cups Milk
• 6 Tablespoons Unsalted Butter
• 2 bags (about 2-lb. Bag) Ore-Ida Southern Style Hashbrowns, Frozen
• 1 whole Large Onion, Chopped
• 3 cloves Garlic, Finely Chopped
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 whole Jalapeno, Seeded And Chopped
• 1 cup French Fried Onions
• 1 Tablespoon Salt (or to taste)
• 1/2 teaspoon Cracked Black Pepper
• 4 cups Finely Shredded Four Cheese Blend

Directions:

1. Preheat your oven to 350 degrees. Butter a large casserole dish
2. In a large pot, add the cream of soups and milk, and slowly whisk to bring it together. Continue cooking on medium heat, and add the butter.
3. In a large bowl combine everything(except a cup or so of cheese) before transferring it to your large casserole dish. 
4. Cover with tinfoil and cook for roughly 2 hours.  Add the remaining cheese to the top, and place under the broiler to crisp up the cheese and potatoes for a few minutes.
5. Remove from the oven, and let cool for about 10 minutes before eating.