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Hashbrown Casserole Recipe

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This recipe for Hashbrown Casserole is from The Koeberlein Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
32 oz. package frozen shredded hashbrowns
1 (10-1/4 oz.) can cream of chicken soup
8 oz. grated colby cheese
1/2 c. butter or margarine, melted
1 small onion, finely chopped
1 t. salt
1/2 t. black pepper
Directions:
Directions:
Combine all ingredients thoroughly in large bowl. Spread mixture into 13"x9" pan. Bake at 350º for 30-45 minutes. Casserole is done when cheese is melted and top and sides look crispy.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This was a recipe I found that is intended to mimic Cracker Barrel's hashbrown casserole. Note that any size baking dish that will hold all the mixture will work. You can also increase the oven temperature to speed up the cooking time. The uncooked mixture freezes well if you don't want to make such a large batch.

 

 

 

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