Monday, December 26, 2011

Cracker Barrel Hashbrown Casserole

This was a Pinterest find as well (here)..but next time I am definitely mixing everything before putting it in the oven. It ended up being a lot of hashbrowns with creamy mix on top and cheese. 

Cracker Barrel Hashbrown Casserole

*1 (2 lb.) bag frozen Hash Browns 
* 8 oz. Sour cream
* 1 can cream of chicken soup
* 1 stick butter
* 1/2 C. Chopped onion
* 2 C. grated Cheddar Cheese


1.  Place potatoes in 9x13 dish (or in bowl first). Salt and pepper as needed.

2. Melt butter in the microwave. 

3. In a bowl add minced onions, sour cream, and cream of chicken soup, and melted butter. Mix these items together. 

4. (This is where I would say mix soup mixture with potatoes and pour in greased pan, but the directions say...) Pour soup mixture over potatoes; sprinkle with Cheddar Cheese. 

5. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.

6. Serve Immediately. Mmm!

No comments:

Post a Comment