"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cracker Barrel Hashbrown Casserole Recipe

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This recipe for Cracker Barrel Hashbrown Casserole, by , is from The Fowler 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:  
Barbara Fowler

Category:
Category:

Ingredients:  
Ingredients:  
1 (10-3/4 oz) can cream of chicken soup
1 8 oz block Colby cheese, shredded
1/2 c onion, diced
1/2 c margarine, melted
1/2 tsp black pepper
1/2 tsp salt
2 (30-32 oz) packages frozen hash brown potatoes
1 c shredded Colby cheese (optional)

Directions:
Directions:
Preheat oven to 375. Combine first six ingredients in a large mixing bowl until well blended. Add frozen potatoes to the bowl. Mix well to combine. Divide the mixture evenly into two lightly greased 1-1/2 quart baking dishes being careful not to pack down. Sprinkle with 1 c of Colby cheese if desired. Take for 25 to 30 minutes or until golden brown.

 

 

 

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