Learn how to make Cracker Barrel’s famous cheesy hashbrown casserole below.
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
Combine everything except the hash browns in a large bowl. Add in the thawed hash brown potatoes and mix well. Put into a 9″x13″ baking pan and bake in a preheated 350*F oven for 45-50 minutes or until golden brown and bubbly.