I got this recipe from a friend of mine, Lesley Hocker. Aparently it tastes just like Cracker Barrel's. It's a great recipe for Sunday mornings, or a potluck brunch. You can also throw in some cubed ham, if desired.
2 lbs frozen shredded hashbrowns
1/2 cup butter, melted
1 tsp salt
1/2 tsp black pepper
1/4 cup finely chopped onions
1 can cream of chicken soup
1 cup shredded cheddar cheese
1. Preheat oven to 350. Grease bottom of a 9x13 in pan.
2. Combine soup, butter, salt, pepper, onion, and cheese. Gently mix in potatoes and pour into prepared pan.
3. Bake at 350 for 35-40 minutes.
No comments:
Post a Comment