Hashbrown Casserole, Cracker Barrel

By fireandfrost

Ingredients

• 1 2 pound bag frozen country style hash browns
• 1/2 C. (or so) onion, chopped fine
• Jane’s crazy mixed-up salt, to taste
• 1 1/2 – 2 C. Colby cheese, shredded (I love cheese– but in this case, more is not necessarily better)
• 1 can cream of chicken soup

Preparation

Step 1

Cook hash browns, onions, and season to taste in a skillet. You will need to add a little butter or oil, cook until the hash browns are tender, and brown. Drain the hash browns and set aside. Then mix together cheese and cream of chicken soup in a separate bowl Add hash browns to mixture, then transfer into a buttered 2 qt. casserole dish and cook at 350 for 30 minutes or until golden brown.