Hashbrown Casserole
Image by Sarahnaut via Flickr

This is a modified (really, does anyone leave recipes alone?) recipe that I got from someone for Restaurant Style Hashbrown Casserole.   We think that the extra cup of cheese makes it much better — better than the Cracker Barrel, even!   We frequently make it with French Toast Casserole and they cook in the same amount of time.   Enjoy!

Ingredients:

· 2 lb. frozen shredded hashbrowns
· ½ c. butter, softened
· ½ tsp. pepper
· 1 tsp. salt
· ½ c. onion, finely chopped
· 3 c. shredded cheddar cheese
· 10.75 oz can of cream of mushroom soup or equivalent (Cream Soup Mix)

Directions:

Preheat oven to 350F. Grease 9×13 pan. In a large glass bowl, combine potatoes, butter, salt, pepper, onions, soup and cheese. Bake uncovered until edges are crunchy.

Serves 4-8, depending on what else is served with it.

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