Monday, October 22, 2007

Cracker Barrel Hashbrown Casserole

1 (2 lb) package frozen hash browns
16 ounces sour cream
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup butter
1/2 cup chopped onions
2 cups shredded sharp cheddar cheese

Preheat oven to 350 degrees.
Place potatoes in a greased 9x13 baking dish.
Season with salt and pepper.
Melt butter.
In a bowl stir together soup, butter, sour cream, and onion.
Pour soup mixture evenly over hashbrowns.
Sprinkle with cheese.
Bake in 350 degree preheated oven for about 45 minutes.

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