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.
3 Comments on Recipe: Hashbrown Casserole
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Kirsten is Comfortably Domestic
4 October 2010 at 2:55 PM (14 years ago)Woo-hoo! Thanks for sharing!
Kirsten is Comfortably Domestic´s last blog post ..Fear Not Bread- Part III- 40-Minute Pizza Dough
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