Cracker Barrell Hashbrown
- 1 2 pound package frozen hash browns
- 8 ounce sour cream
- 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 9x13 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.
- One of the best things about the Cracker Barrel Hash Brown Casserole is you can literally serve it for any meal. One thing is for certain: now you won't wonder how to make the Cracker Barrel Hash Brown casserole anymore!
browns, sour cream, cream of chicken soup, margarine, onion, colby cheese
Taken from www.epicurious.com/recipes/member/views/cracker-barrell-hashbrown-50162710 (may not work)