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