"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Cracker Barrel Hashbrown Casserole Recipe

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

Kim Ledbetter
Added: Monday, October 5, 2009


1 10oz can cream of chicken soup
1/2 c margarine (or butter), melted
1 pt sour cream
1 tsp salt
1/4-1/2 tsp black pepper
1/4-1/2 c finely chopped onion
2 c shredded cheese
2 lbs frozen shredded hashbrowns, thawed

Preheat oven to 350 degrees. Spray 9x13 baking dish.

Combine soup, margarine, sour cream, salt, pepper, onion and cheese.
Gently mix in the potatoes and pour into prepared pan.

Bake in 350 oven for 35 - 45 minutes.

Combine 1/2 cup melted butter with
2 to 4 cups cornflakes or crumbled townhouse or Ritz crackers.
Sprinkle on top of casserole and bake as directed.




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