Saturday, September 02, 2006

Hashbrown Casserole Just Like Cracker Barrel's

I have never tasted a better hasbrown casserole than the one you get at Cracker Barrel. I LOVE it. Everytime I go there with my Dad he always orders an extra one with his meal and gives it to me. Now isn't that sweet of him?
Well, I found this recipe and thought I would share it. Although it may not be EXACTLY the recipe that Cracker Barrel uses, I can say that it comes very close. So give it a try. You'll be glad you did.

10.25 oz. can condensed cream of chicken soup
8 oz. Colby cheese - grated
1/2 cup melted butter OR margarine
1 sm. onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns

-Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.-In a bowl, combine soup, cheese, butter, onion, salt, and pepper.-Gently fold the potatoes into the mixture and pour into prepared pan.-Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.