cracker barrel cheesy hashbrown casserole

Name: Cracker Barrel Cheesy Hashbrown Casserole
Prep time: 10 min
Cook time: 50 min
Yield: 4
Cuisine: American
Ingredients: 2 pound(s) frozen shredded hashbrown potatoes, thawed; 1 - regular size can campbell's cream of chicken soup; 1/2 medium yellow onion, finely diced; 1/4 cup(s) margarine, melted; 2 cup(s) (8 oz.) colby cheese, shredded or diced in a food processor; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) ground black pepper

(2 RATINGS)

1.57K Pinches 1 Photo

Kristin D

Clearfield, UT

Updated on Oct 13, 2014

This is the closest to the real deal as it gets, folks! After many years of research, methods, and taste-testing, I've finally cracked the code! Now, you can make this delicious, yummy casserole at home! Made it for my monthly Breakfast-For-Dinner night, and my boyfriend FLIPPED! We don't really have a Cracker Barrel anywhere near our place, so he was suuuper happy! :)

Rate

prep time 10 Min

cook time 50 Min

method Bake

yield 4-6 serving(s)

Ingredients

2 pounds frozen shredded hashbrown potatoes, thawed
1 - regular size can campbell's cream of chicken soup
1/2 medium yellow onion, finely diced
1/4 cup margarine, melted
2 cups (8 oz.) colby cheese, shredded or diced in a food processor
1/2 teaspoon salt
1/2 teaspoon ground black pepper

How To Make cracker barrel cheesy hashbrown casserole

Step 1

Preheat oven to 350 F.

Step 2

Combine everything except the hashbrowns in a big bowl until well combined.
Step 3

Add hashbrowns to other ingredients mix well.
Step 4

Scoop into a 9x13 baking dish and bake for 45-50 minutes or until golden brown and bubbly. Allow to sit for 10-15 minutes after it comes out of the oven.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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