Copycat Cracker Barrel Hashbrown Casserole

By WhystleStop

Ingredients

• 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

Details

Servings 13
Adapted from gooseberrypatch.typepad.com

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 6 to 8.

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