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Cracker Barrel Style Hashbrown Casserole Recipe

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This recipe for Cracker Barrel Style Hashbrown Casserole, by , is from The Mitchell/Mays 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:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
1 (10-3/4 oz) can cream of chicken soup
1 (8 oz) block Colby cheese, shredded
1/2 cup onion, chopped
1/2 cup butter, melted
1/2 teaspoon black pepper
1/2 teaspoon salt
2 (30 oz) packages frozen country style hash brown potatoes
1 cup shredded Colby cheese (optional)

Directions:
Directions:
Preheat oven to 375.

Combine first 6 ingredients, stirring until well blended. Add 10-1/2 cups frozen shredded potatoes to bowl. Spoon mixture into two lightly greased 1-1/2 quart baking dishes. Sprinkle with 1 cup of Colby cheese, if desired.

Bake 25-30 minutes or until golden brown.

Serve immediately. Serves 8-10.

 

 

 

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