Posted by Karen on October 26, 2000 at 13:00:49:
In Reply to: hashbrown casserole posted by KIM on October 25, 2000 at 10:05:17:
Cracker Barrel Hashbrown Casserole
2 lb. frozen shredded hashbrowns
1/2 cup margarine, melted
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup finely chopped onion
1 can cream of chicken soup
8 oz. Colby cheese, grated
Preheat oven to 350 degrees. Spray 9x13 baking pan with Pam.
Combine soup, margarine, salt, pepper, onion and cheese.
Gently mix in the potatoes and pour into prepared pan.
Bake in 350 oven for 35 - 40 minutes.
__________________________________________________
Hashbrown Potato Casserole
1 - 20 oz. bag of fresh shredded hash brown potatoes
1/2 cup margarine, melted
1 - 8 oz. carton of sour cream
1 can of cream of mushroom soup
1 small onion diced
2 cups finely shredded cheddar cheese
2 tsp. salt
Pepper to taste
Frosted Flakes, crushed
another 1/2 cup margarine, melted
In medium bowl, mix sour cream, soup, and 1/2 cup melted margarine
together.
In larger bowl, put hashbrowns, onion, cheese, salt and pepper. Pour
blended mixture into larger bowl and mix all ingredients well. Pour
into two quart casserole dish, top with crushed Frosted Flakes and then
drizzle 1/2 cup melted margarine on top of Frosted Flakes.
Bake at 350 degrees for 45 minutes until bubbly hot.