Wednesday, May 1, 2013

Cracker Barrel Hashbrown Casserole


1 (2 pound) package frozen hash browns
8 ounces sour cream (not part of the Cracker Barrel recipe but some add it and love it)
1 can cream of chicken soup
1/2 cup margarine or even butter works very well also
1/2 cup chopped onion
2 cups grated Colby cheese (personal note–I prefer sharp cheddar)


Place potatoes in a greased 9×13 inch pan. Season with salt and pepper. Melt butter in the microwave. In a bowl, add minced onions, sour cream, cream of chicken soup, and melted butter and mix together. Pour soup mixture over potatoes; sprinkle with cheese. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.

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