This copycat Cracker Barrel Hashbrown Casserole is absolutely delicious, and so easy to make! Your family will be asking for it over and over again!
Frozen hashbrown potatoes | 32 Ounce , thawed | |
Salt and pepper | To Taste | |
Canned cream of chicken soup | 10 3/4 Ounce | |
Sour cream | 16 Ounce | |
Melted butter | 1/4 Cup (4 tbs) | |
Chopped onion | 1/2 Cup (8 tbs) | |
Shredded sharp cheddar cheese | 8 Ounce | |
Cooking spray | 2 Dash |
GETTING READY
Preheat the oven to 350 degrees F. Grease a baking pan with cooking spray and set aside.
MAKING
Place potatoes into the prepared baking pan. Season with salt and pepper; set aside.
In a large bowl, stir together soup, sour cream, melted butter and onion. Spread soup mixture over potatoes; stir gently.
Top with sharp cheddar cheese and bake, uncovered, for 45 to 55 minutes, until bubbly and golden.
SERVING
Serve with some green salad.