Cracker Barrel Hashbrown Casserole

By tschnet1

Ingredients

• Half of 32-oz. pkg. frozen hashbrown potatoes, thawed
• salt and pepper to taste
• half a can cream of chicken soup
• 8 oz. container sour cream
• 1/4 c. butter, melted
• 1/4 c. onion, chopped
• 4-oz. pkg. shredded sharp Cheddar cheese

Preparation

Step 1

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 3 to 4.