Cracker Barrel Hashbrown Casserole

by Cate on April 17, 2004

2 lbs frozen Hashbrown Potatoes, thaw
1/2 cup margarine, melt
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup onion, chop fine
1 can Cream of Chicken soup
2 cups Colby Cheese, grate

Preheat oven at 350. Spray a 9×13 baking pan with non-stick cooking spray. Combine soup, margarine, salt, pepper, onions and cheese. Gently mix in the potatoes and pour into prepared pan or dish. Bake uncovered at 350 for 35 minutes.

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