Copycat Cracker Barrel Hashbrown (Print Version)
# Ingredients:
01 -
2 pounds frozen hash browns, thawed
02 -
1/2 cup margarine or butter, melted
03 -
1 can (10 1/4 ounces) cream of chicken soup
04 -
1 pint sour cream
05 -
1/2 cup onion, finely chopped
06 -
2 cups cheddar cheese, finely grated
07 -
1 teaspoon salt
08 -
1/4 teaspoon black pepper
# Instructions:
01 -
Set the oven to 350°F (177°C) and allow it to preheat completely for consistent baking.
02 -
Lightly coat an 11 x 14-inch baking dish with cooking spray to prevent sticking.
03 -
In a large mixing bowl, combine thawed hash browns, melted margarine or butter, finely chopped onion, sour cream, grated cheddar cheese, cream of chicken soup, salt, and pepper. Mix thoroughly to ensure even coating.
04 -
Spread the mixture evenly into the prepared baking dish to ensure uniform cooking.
05 -
Bake in the preheated oven for approximately 45 minutes, or until golden brown on top and bubbly around the edges.