– This Hashbrown Casserole tastes identical to the Cracker Barrel model and is really easy to make and serve with breakfast and even dinner. (Plus, leftovers are freezer secure!)
Substances
– 32 oz. frozen hash browns, thawed*
– 1 stick of melted butter
– 10.5 oz. cream of hen soup, (cream of cheddar additionally works)
– 16 oz. bitter cream
– 1 small onion, finely diced
– 2 cups cheddar cheese, grated
– 1/3 teaspoon of pepper
Directions
– Preheat the oven to 350 levels.
– Be certain your hash browns are thawed. (In any other case, the cooking may be very lengthy.) You’ll be able to defrost them within the microwave to hurry up this course of.
– Dry them from extra water.
– Reserve ½ cup of cheddar cheese.
– Mix all of the remaining elements in a big bowl.
– Place it in a greased 9×13 casserole dish and prime with the remainder of the cheese.
– Bake for 35 minutes, uncovered.
– Increase the warmth to 375 and cook dinner for an extra 10 minutes, till the highest begins to crisp and flippantly brown.
– Take out of the oven, go away to relaxation for 10 minutes and serve!