Wednesday, 24 October 2012

Cracker Barrel Hash Brown Casserole

1 stick of butter
2 pounds of hash browns ( defrosted it frozen)
1 small onion chopped
salt and pepper
1 tablespoon of Olive Oil
2 cups of cheddar cheese
1 can of cream of chicken soup ( 10 3/4 ounces)

Preheat oven to 350 – oil or butter a 9×13 pan and chop onions
Melt butter in hot skillet then add onions. Once the onions are browning add the defrosted hash browns and add oil.
Cook until the hash is browning and tender. Next take a large bowl and mix cheese and soup together.
Place the hash browns in the large bowl with the cheese and mix. Place mixture into 9×13 pan .
Pop the pan in the oven for 30 minutes or until golden brown.

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