Breakfast, Brunch, Casseroles, For a Crowd, Make Ahead, New Years
2 lbs frozen hash brown potatoes, thawed
1 (10.75oz) can Campbell’s condensed cream of chicken soup
1/2 medium yellow onion, diced or chopped fine
1/4 cup margarine, melted
2 cups (8 oz) colby cheese, shredded or diced fine in a food processor
1/2 tsp salt
1/2 tsp black pepper
What you’re gonna do first is preheat your oven to 350 degrees fahrenheit.
Then combine the cream of chicken soup, the onion, margarine (you can use butter, but Cracker Barrel uses margarine), colby cheese, salt, and pepper.
Mix it well until it’s combined, then take your thawed hashbrowns and mix those in.
Put into a well-greased 9″x13″ baking pan and bake in the oven for 45-50 minutes or until golden brown and bubbly.
Well now I’m hungry. I think I’m gonna go make some more of these now. If you decide to give these a try, let me know what you think! Enjoy!