Hashbrown Casserole
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"From Deborah Steed"
Serves 10 - 12 | Prep Time 15 minutes PT15M | Cook Time 1 hr PT1H15M | CasseroleWhy I Love This Recipe
My family is made up of 4 children and 6 grandchildren plus spouses and friends. We enjoy the country cooking at Cracker Barrel, so I found a copy recipe of Cracker Barrel's hashbrowns. It is a side that I would always order. I changed it a little to suit my taste. It feeds a crowd. It is quick to prepare and reasonably priced. My family enjoys it .
Ingredients You'll Need
32 oz frozen hashbrowns with peppers and onions (defrosted)
I have found that HEB store brand is cheaper but still good
1/2 cup melted butter
1 pint sour cream (Daisy brand cost a little more but taste better to me)
1 can 10 1/4 ounces of cream of chicken soup
4 cups of shredded cheddar or Mexican cheese
Pepper to taste
Directions
Combine all of the ingredients in a large bowl. Save 1 cup of the cheese for the topping.
Place in a greased 9 x13 casserole dish and top with the remaining 1 cup of cheese.
Bake at 350 for 45 - 55 minutes.
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