Hashbrown casserole doesn't get much better than this. Creamy, cheesy goodness that's perfect for any get-together or weeknight meal...better print out copies of the recipe, because you family & friends are going to want to know your secret
Copycat Cracker Barrel Hashbrown Casserole
32-oz. pkg. frozen hashbrown potatoes, thawed
salt and pepper to taste
10-3/4 oz. can cream of chicken soup
16-oz. container sour cream
1/2 c. butter, melted
1/2 c. onion, chopped
8-oz. pkg. shredded sharp Cheddar cheese
Place potatoes in a greased 13"x9" baking pan. Sprinkle with salt and pepper; set aside. In a bowl, stir together soup, sour cream, melted butter and onion. Spread soup mixture over potatoes; stir gently. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 45 to 55 minutes, until bubbly and golden. Serves 6 to 8.
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