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Cracker Barrel Hash Brown Casserole Recipe

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This recipe for Cracker Barrel Hash Brown Casserole, by , is from Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Arnold
Added: Saturday, March 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of mushroom soup
8 oz. Colby cheese, grated
1/2 c. melted butter or margarine
1 sm. onion, minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. frozen shredded hash browns

Directions:
Directions:
Spray 9x13 baking pan with PAM; set aside. In bowl, combine soup, cheese, butter, onion, salt and pepper. Gently fold potatoes into mixture and pour into pan. Bake at 350 for 35-40 minutes until heated through and browned.

 

 

 

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