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Cracker Barrel's Hashbrown Casserole Recipe

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This recipe for Cracker Barrel's Hashbrown Casserole, by , is from Wedding 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!

Contributor:  
Contributor:  
Ben Oldham

Category:
Category:

Ingredients:  
Ingredients:  
1 (10 ounce) Can Cream of Chicken Soup
8 Ounces Colby Cheese (shredded)
1/2 Cup Onion (optional)
1/2 Cup margarine (melted)
1/2 Teaspoon Black Pepper
1/2 Teaspoon Salt
42 Ounces Frozen Hashbrown Potatoes

Directions:
Directions:
Preheat oven to 375. Mix together soup, cheese, onion, margarine, pepper, and salt. Mix on low speed for 1 minute or with hand until well blended. Add frozen shredded potatoes. Mix well. Grease a 13x9 inch baking dish. Place entire contents into greased pan. Spread the contents to fill the pan. Bake 25 to 30 minutes or until golden brown and mixture is firm, not runny.

 

 

 

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