The BEST Cheesy Potato Casserole

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The BEST Cheesy Potato Casserole

My very favorite hashbrown casserole, or cheesy potatoes, is what you are served at Cracker Barrel Restaurant.  Cheesy, yummy and crispy on top.  I tried for years to replicate it, and one recipe even had me put beef broth ???  in it.  (it was pretty good, though).  However, I’ve developed this delicious stand-by and my family craves it….there’s never any left in the pan.  Also, many times I make it ahead and freeze it in 1/2’s so that I can just cook a small portion when it’s just the two of us.  The key is in the cheese…COLBY.   And I like to make sure that the top gets a little crispy.  Here’s a pic, and notice there’s no topping:

Hashbrown-Casserole

Photo courtesy of blog.hangupsinkc.com

I made this for friends that are coming over, but forgot to take a pic.  I’m sharing the recipe here – enjoy!

~Connie

Hashbrown Casserole

  • Servings: 8-10
  • Print
Ingredients:
2 lbs frozen shredded hashbrowns, thawed and drained on paper towel (if you have time)
1/2 C margarine, melted
1 tsp salt, or more to taste
1/2 tsp pepper, or more to taste
1/2 C onion, finely chopped
1 can cream of chicken soup
2 C grated Colby cheese

Heat oven to 350.  Spray 9 x 13 baking pan with nonstick spray.  Mix soup, margarine, salt, pepper, onion and cheese.  Gently mix in the potatoes and dump into the baking dish.  Bake uncovered for 35 – 45 minutes.

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One response »

  1. Pingback: The BEST (and easiest) Homemade Mac & Cheese | Connie Kaye's Kitchen

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