June 19, 2010

Cheesy Hashbrowns

This is a favorite side dish at our house.  If you've ever had Cracker Barrel's Cheese Hashbrown Casserole, this is that.  Only better.  Honest.

2lbs frozen hashbrowns - thawed
1/3 small onion - finely diced
1/2 cup melted butter
1 can Cream of Chicken soup
1 pint of soup cream
2 cups of shredded cheddar cheese
1 teaspoon salt, 1/4 teaspoon pepper

Mix all together and spread evenly into an ungreased baking dish. Bake at 350 degrees for 45 minutes to an hour.  

*We like ours really crispy so we let it go an hour at least. Also, we usually don't use the sour cream and there is no difference in the taste at all.


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