This casserole is amazing! It's creamy and cheesy and delicious and a perfect addition to a regular meal, a special meal, a potluck, or a holiday meal. I love potatoes in pretty much every way possible, and this recipe does not disappoint. This is supposed to be a copy of Cracker Barrel's hashbrown casserole, and I found two recipes that were just slightly different, so I made my own decision on how to prepare this.
26 oz bag frozen hash browns
1/2 cup margarine or 1/2 cup butter, melted
1 (10 1/4 oz) can cream of chicken soup
1 pint (16 oz) sour cream
1/2 cup onion, peeled and chopped
1 cup shredded cheddar cheese
1 cup shredded Colby cheese
1 tsp salt
1/4 tsp pepper
1 tsp salt
1/4 tsp pepper
Preheat oven to 350 degrees. In a large bowl combine melted butter, cream of chicken, onion, and sour cream. Stir until well blended.
Stir in potatoes, cheese, salt and pepper.
Grease a 9x13 baking dish. Pour hashbrown mixture into baking dish.
Bake for about 45 minutes until top is golden brown. Enjoy!
