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Hashbrown Casserole

Hashbrown Casserole that tastes like Cracker Barrel. Great with breakfast or dinner!
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

  • 26 Ounces Hashbrown Potatoes thawed*
  • 1/2 Cup Butter
  • 10.5 Ounce Cream of Chicken
  • 8 Ounces Sour Cream
  • 1 Small Onion diced
  • 2 Cups Cheddar Cheese shredded
  • 1 Tsp Pepper

Instructions
 

  • Preheat Oven to 350
  • Make sure hashbrowns are thawed. You can defrost them in the microwave to speed up the process.
  • Pat off excess water from potatoes
  • Set 1/2 cup of cheddar to the side for the top
  • Combine everything else in a large bowl, mix well
  • Grease a 13x9 casserole dish dump mixture in and top with remain cheese
  • Bake uncovered for 35 minutes, the cheese will be slightly brown

Notes

  • Can be thawed on defrost in microwave
  • Can be made a head, refirdgerated and cooked 
  • Leftovers will keep 5 days
  • Can be frozen for up to 3 months