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|
Preheat the oven to 350 degrees F. Grease a baking pan with cooking spray and set aside.
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.
Serve with some green salad.