Hashbrown Casserole

I tried this recipe for thanksgiving and it went over well. It is a copycat of Cracker Barrel's recipe and turned out pretty close.

Ingredients: 2 lbs frozen hash browns, 1/2 cup butter melted, 1 can cram of chicken soup, 1 pint sour cream, 1/2 cup chopped onion, 2 cups cheddar cheese grated, 1 teaspoon salt, 1/4 teaspoon pepper

Directions: In a REALLY BIG BOWL mix all above ingredients together, place in a 11x14 (I used 9x13) greased pan. Bake at 350deg F for 45 minutes or until brown on top.

Sidenote: Let your hashbrowns thaw some or it is very hard to mix and takes alot longer to cook. Once it had browned I topped it with some more shredded cheese and returned it to the oven long enough to let the cheese melt on top.

From our kitchen to yours, Mary