Cheesy Potato Casserole

I make this side all too often for meals that need to feed a crowd, but I cannot take all of the credit for this.  This is a great copy cat version of the amazing hash-brown casserole that is served at one of Americas favorite joints, Cracker Barrel.  I’ve never worked in their kitchen nor seen the ‘official’ recipe, but whatever theirs may be, this comes out tasting the same!

I like to serve it with a juicy ham or fried chicken and a crisp salad.  You can even change it up by adding cooked chopped ham, sausage and/or bacon into it and serving this for breakfast along side some eggs and toast!  That’s reeaallly good too!

The Starting Lineup

  • 1 2lb bag of Frozen Hash Browns (I prefer diced potatoes)
  • 1 pint of Sour Cream
  • 1 can of Cream of Chicken soup 
  • 2 cups of Cheddar Cheese, shredded
  • 1 stick Butter, melted
  • 1/2 Onion, chopped
  • Salt & Pepper (I’m heavy handed with the pepper) 

Preheat your oven to 350 degrees.  Spray a 9×13 casserole dish with non stick spray.

Pour your entire bag of frozen potatoes into the dish. Pepper.  In a separate bowl, mix together the sour cream, cream of chicken soup, diced onion, melted butter and salt & pepper.

Spread this mixture evenly over your potatoes. Pepper again.

Last step is to simply sprinkle your shredded cheddar over top of your casserole.

Place in your preheated oven for 45 minutes, let that cheese get nice and bubbly & browned.

  

Let sit for 5 minutes, spoon into dish and enjoy!!

 

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