Effortless Cracker Barrel Hash Browns Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
45 g margarine
02 -
170 g Colby cheese, shredded
03 -
300 g cream of celery soup
04 -
300 g cream of mushroom soup
05 -
1 medium onion, diced small
06 -
900 g frozen shredded potatoes (hash browns), thawed out
# Instructions:
01 -
Pop it in your hot oven and let it bake for about 45 to 60 minutes until the cheese gets that lovely brown on the top and the edges bubble.
02 -
Toss what cheese you have left over the top, and dot with bits of margarine all around.
03 -
Spoon your potato mix into the greased baking pan, smoothing it out to the corners.
04 -
Grab a 23 x 33 cm dish and spray it with cooking spray so nothing sticks.
05 -
In a big bowl, toss in those thawed potatoes, onion bits, both soups, and half your shredded cheese. Stir until it all comes together evenly.
06 -
Crank your oven up to 175°C (350°F) so it's ready for baking.
# Notes:
01 -
Make sure those hash browns are totally defrosted before mixing so everything cooks the same.
02 -
Butter works instead of margarine if you want it to taste richer.