Hashbrown Casserole like Cracker Barrel's! Really!!

If you are like me, you LOVE the hashbrown casserole at Cracker Barrel.  I don’t believe I’ve ever visited that place without ordering it.  So, I started looking online for the recipe.  There are several sites which claim to have the recipe.  Interestingly enough, none of them are the same.  SO which recipe is RIGHT? 

I just started messing around with some of the ingredients and came up with what I think is the closest to Cracker Barrel I’ve ever had.  I think I may even like it better!!   After posting about it, I had several ask me for my recipe so.. here it is!!   Enjoy!  … and let me know if you make it and if you liked it!  It’s super-easy!

MARCIA’S HASHBROWN CASSEROLE

2 lbs of frozen hashbrown potatoes  (thawed)

1 stick of butter (melted in microwave)

1 can Cream of Chicken soup

2 cups shredded cheddar cheese

1/2 onion diced

1/2 tsp. Salt

1/2 tsp. Pepper

Pam cooking spray

Mix all those ingredients together in a large bowl.

Spray Pam into a 9 x 13 glass casserole dish.

Bake at 350 for 35 minutes or until done.

Tips:  Use real butter.  I do buy the “light” butter, but it’s butter, not margarine.   Also, I  shred the cheese myself, don’t buy the pre-shredded cheese.  That has a weird coating on it to keep it from sticking to itself in the bags.  Me don’t likey.   

If you make any changes (like maybe using a “lighter” version of the soup or cheese, let me know how that turns out.  I usually believe in going full on for full flavor in recipes like this.  I know it’s not “healthy”, but this isn’t something I make everyday.  It’s a splurge dish for sure… and when I want to “splurge”, I say go for the real stuff!!