Tuesday, June 9, 2015

Cracker Barrel® Hash Brown Casserole

2 lb. frozen hashbrown potatoes, thawed
1/2 cup butter or margarine, melted
1 tsp. salt
1/2 tsp. black pepper
1/2 cup onion, finely chopped
1 can (10-3/4 oz.) cream of chicken soup
2 cups Colby cheese, grated 
      Heat oven to 350ºF (175ºC).  Spray a 9x13" baking pan with non-stick cooking spray.  Combine soup, butter, salt, pepper, onions and cheese.  Gently mix in potatoes; pour into prepared pan.  Bake uncovered 35 minutes.  Makes 8 servings.

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