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Cracker Barrel Hash Brown Casserole

Source of Recipe

Internet


List of Ingredients

2 pounds frozen hash brown potatoes, thawed
1/2 cup butter, melted
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup onion, chopped fine
1 can cream of chicken soup
2 cups colby cheese, grated





Recipe

Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick cooking spray. Combine soup, butter, salt, pepper, onions and cheese. Gently mix in the potatoes and pour into prepared pan or dish. Bake, uncovered, at 350 degrees for 35 minutes.

Version II:

1 (26-ounce) bag frozen country style hash brown potatoes, thawed.
2 cups Colby cheese or mild Cheddar, shredded
1 small onion, minced
1 cup whole milk
1/2 cup beef broth
2 tablespoons butter, melted
Dash garlic powder
1 teaspoon salt
1/4 teaspoon black pepper

Heat the oven to 425 degrees. Butter a 13- by 9-inch baking pan.
Combine the potatoes, cheese and onion in a large bowl. Add the remaining ingredients and combine well.
Bake in the prepared pan for 45 to 60 minutes or until browned.

Version III:
1 (2-pound) package frozen hash brown potatoes
Salt and pepper, to taste
1 stick ( 1/2 cup) butter
1/2 cup onion, chopped
1 (16-ounce) container sour cream
1 (10 3/4-ounce) can cream of chicken soup, undiluted
2 cups Cheddar cheese, shredded
Heat the oven to 350 degrees.

Place the potatoes in a greased 13- by 9-inch pan. Season with salt and pepper.

Melt the butter in a microwave oven. In a bowl, combine the melted butter, onion, sour cream and cream of chicken soup. Pour the soup mixture over the potatoes in the baking pan and sprinkle with Cheddar cheese.

Bake for 45 minutes or until the mixture is completely warm and the cheese begins to melt.

Makes 12 servings.