One of my favorite side dishes to order at The Cracker Barrel is hashbrown casserole. Yum-in-da-TUM! I found this recipe for HBC (I shortened it because I can't decide if hashbrown is one or two words and my computer tells me it's two words, but it looks weird as two words, so I'm rebelling and leaving it as one. Phew.) and it is SO delish. I could eat the entire pan if you let me hide in a dark corner with a fork and a salt and pepper shaker.
1 (2 pound) package frozen hash brown potatoes, thawed
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup chopped onions
2 cups shredded Cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup melted butter
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, cheddar cheese, salt and pepper.
Place mixture in a 3 quart casserole dish.
Bake covered in preheated oven for 40 minutes.
This side goes really well with a beef dish. I like to serve them with my Porcupine Meatballs. Scrumdiddlyumptious!