Cracker Barrel Hash Brown Casserole

I’ve made this twice….the first I went by the recipe the second time I used cream of onion soup instead of the cream of chicken and left out the onions and it turned out great both times. My daughter just loves it.

Ingredients:

• 1 stick of butter
• 2 pounds of hash browns ( defrosted it frozen)
• 1 small onion chopped
• salt and pepper
• 1 tablespoon of Olive Oil
• 2 cups of cheddar cheese ( You can also you 1 cup of cheese and use one cup of Velveeta)
• 1 can of cream of chicken soup ( 10 3/4 ounces)

Instructions:

1. Preheat oven to 350 – oil or butter a 9×13 pan and chop onions
2. Melt butter in hot skillet then add onions. Once the onions are browning add the defrosted hash browns and add oil.
3. Cook until the hash is browning and tender.
4. Next take a large bowl and mix cheese and soup together.
5. Place the hash browns in the large bowl with the cheese and mix.
6. Place mixture into 9×13 pan .
7. Pop the pan in the oven for 30 minutes or until golden brown.

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