“Better than Cracker Barrel’s” Hashbrown Casserole
If you ask Uncle Bee what his favorite thing is that I make for him, well he probably has a long list. But right there near the top, is gonna be this hashbrown casserole! It has probably been one of my most requested dishes to bring to parties. It is seriously easy to throw together, and I usually serve it with a main dish that doesn’t have to be prepared in the oven. Please don’t substitute the freshly grated colby cheese. It MAKES this dish. And if you are making it for picky eaters, just dice the onion really small, don’t leave them out! I hope y’all enjoy these!
- 1 (30oz) bag of Ore Ida's frozen country style shredded hashbrowns
- 1/2 cup butter, melted
- 1 can Campbells cream of chicken soup
- 8 oz colby cheese, shredded
- 1 onion, finely diced
- 1/2 tsp salt or Lawry's seasoning salt
- 1/4 tsp black pepper
Preheat oven to 350 degrees. Combine melted butter, chicken soup, salt, pepper, onion, and cheese in a large bowl. Mix in frozen hashbrowns by hand. Pour into a GREASED 9 x 13 glass pan and bake at 350 for 1 hour. After 1 hour the hashbrowns will be done. Sometimes we like them to be a little more ‘crispy’ on top so I will broil them for a couple of minutes at the end.