Oh My Goodness! This stuff is almost too good to share! I’m not one to change recipes, but sometimes you gotta go with what you got. I was out of colby and had to settle for extra sharp cheddar. When my husby tasted it, he asked if I had been to Cracker Barrel that day and brought home some for him to eat. And this why I made the hash brown casserole, cause every time we go there to eat he always orders it.
Ingredients :
- 1 (2 lb) bag frozen southern style hash brown potatoes
- 1⁄2 cup onion, chopped fine
- Aunt Jane’s Krazy Mixed Up Salt, to taste or mccormick’s Season-All salt
- 1⁄2 cup melted butter (or margarine)
- 1 1⁄2-2 cups colby cheese (I love cheese-but in this case, more is not necessarily better) or 1 1⁄2-2 cups cheddar cheese, shredded (I love cheese-but in this case, more is not necessarily better)
- 1 (10 1/2 ounce) can cream of chicken soup (sometimes I substitute cream of mushroom or cream of celery soups)
Directions :
- Spray a 13″ X 9″ X 2″ baking pan with non-stick cooking spray; set aside.
- In a bowl, combine soup, cheese, butter, onion, salt, and pepper. (or one of mixed season salts from above).
- Gently fold the potatoes into the mixture and pour into prepared pan.
- Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.
