Hash Brown Casserole
12 servings
1 can condensed cream of celery soup
8 ounces Colby cheese, grated
1/2 cup butter, melted
1/4 cup minced onion
1 teaspoon salt
1/2 teaspoon black pepper
1 (2 pound) bag frozen shredded hash browns, thawed
Grease a 13x9x2 inch baking pan; set aside. Combine soup, cheese, butter, onion, salt, and pepper. Gently fold the potatoes into the mixture and pour into prepared pan. Bake at 350° for 45 minutes, until heated through and top is browned. Enjoy!
Grease a 13x9x2 inch baking pan; set aside. Combine soup, cheese, butter, onion, salt, and pepper. Gently fold the potatoes into the mixture and pour into prepared pan. Bake at 350° for 45 minutes, until heated through and top is browned. Enjoy!
Maybe not identical, but this tastes a lot like Craker Barrel's! ;-)
2 comments:
As a big fan of Cracker Barrel's hash brown casserole, I just had to try this recipe. It looked simple and delicious and guess what? It was!! I will be making this again.
This is the second of your recipes that I've tried and both have been excellent! I think I will just go down the list on the sidebar and try them all ;-)
Mrs. H,
I am trying your hashbrown casserole tonight. Can't wait! Also I love your new cookware. I am in the market for new cookware, but haven't decided what I want yet. Thanks again for sharing all of your yummy recipes.
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