Cheesy Potato Goodness

Here is the much requested Cracker Barrel Hashbrown Casserole Recipe. This is a great brunch recipe, but I could eat this morning, noon, and night. 

  

Ingredients

1 (10 ¾ ounce) can cream of chicken soup
8-ounces Colby cheese, shredded
½ cup onion, chopped
½ cup margarine, melted
½ teaspoon black pepper
½ teaspoon salt
42 ounces frozen country-style hashbrown potatoes

Directions

 1.  Preheat oven to 375º.

2.  In a stand mixer, place soup, cheese, onion, margarine, pepper and salt. Mix on low speed for one minute. (I don’t have fancy kitchen gadgets, so I just used my hand mixer.) 

3.  Add frozen shredded potatoes. Mix on low speed for one minute. (Make sure that the potatoes are slightly thawed and not in one giant frozen clump, especially if you’re using a hand mixer. I learned this the hard way.)

4.  Spray 13” x 9” pan with food release spray.

5.  Place entire contents into sprayed pan, loosely spread casserole to fill pan at even level.

6.  Bake 25-30 minutes or until golden brown.

7.  Serve hot and enjoy!

Super easy, and it tastes just like what they serve at the Crack. Let me know what you think if you end up making it. Enjoy the weekend!