Hashbrown Casserole Better then Cracker Barrels Recipe

How to make it

---

• ***First thing you need to do is thaw and dry out those hashbrowns. The
• frozen hashbrowns develop a tremendous amount of water in the form of ice.
• If you don’t remove this water your hashbrown casserole will be hashbrown
• stew.***
• - Preheat oven to 350 degrees.
• - Place your frozen hashbrowns on a greased or non-stick cookie sheet and
• thaw in oven for 20-30 minutes while the oven is pre-heating. It’s O.K. if
• the top ones get a little dried out, you’ll rehydrate them in a few steps.
• - Remove the hashbrowns from the oven and set aside until cool.
• - Coarsely chop the onion and pan sauté over high heat.
• - Set the onions aside and let them cool slightly.
• - Put butter in 9x13 cast iron pan or a 12" cast iron skillet and place in
• oven until butter has melted.
• - Once the butter has melted pour butter, soup, cheese, onions, salt, and
• pepper in large bowl and mix.
• - Gently fold in the hashbrowns until just mixed.
• - Rub any remaining butter around the sides of the pan/skillet to prevent
• sticking.
• - Pour/scoop the mix into the pan/skillet and spread evenly.
• - Bake for 35-40 minutes. I usually broil mine for the last couple of
• minutes to give the top a nice brown “crust”.
• ***To make this a meal I like to add a pound of chicken. Grill or pan brown
• the chicken and then pull into small bite size pieces. Add the pieces to the
• mix at the same time you add the hashbrowns.***