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“better than cracker barrel’s” hashbrown casserole

auntbeesrecipes.com

Ingredients

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1 (30 ounces) bag of Ore Ida's frozen country style shredded hashbrowns1/2 cup butter, melted1 can Campbells cream of chicken soup8 oz colby cheese, shredded1 onion, finely diced1/2 tsp salt or Lawry's seasoning salt1/4 tsp black pepper

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Instructions

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Step 1

Preheat oven to 350 degrees. Combine melted butter, chicken soup, salt, pepper, onion, and cheese in a large bowl. Mix in frozen hashbrowns by hand. Pour into a GREASED 9 x 13 glass pan and bake at 350 for 1 hour. After 1 hour the hashbrowns will be done. Sometimes we like them to be a little more ‘crispy’ on top so I will broil them for a couple of minutes at the end.