Sunday, March 25, 2012
Hash Brown Casserole inspired by Cracker Barrel
10.25 oz. can condensed cream of mushroom soup
8 oz. cheddar cheese ( grated)
1/2 cup melted butter
1 sm. minced onion
1 tsp. salt
1/2 tsp. pepper
2 1b. bag of frozen shredded hash browns ( thawed)
-Spray a 13" X 9" baking pan with non-stick cooking spray and set aside.
-In a lg. bowl, combine soup, cheese, butter, onion, salt, and pepper.
-Gently stir in the potatoes into the mixture and pour into prepared pan. And spread out evenly.
-Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.