Sunday, November 6, 2011

Hashbrown Casserole

Have you ever tasted the Hashbrown Casserole at Cracker Barrel? Well here is the recipe that tastes almost identical to it.  Best part is that it only has 5 ingredients and takes almost no effort to make. 

1-32 ounce bag frozen hashbrowns (let them defrost for an hour on the counter or put them in the microwave for a minute or two)
2- 10 3/4 ounce cans cream of potato soup
8 ounces sour cream
2 cups sharp cheddar
1 cup parmesan cheese
(do not add salt to this recipe, the soup contains enough salt)

Preheat oven to 350 degrees.

In a large bowl mix the soup and sour cream together.  Then add the hashbrowns and stir until combined.  Then add the two cheeses and stir until everything is incorporated.  Put into a greased baking dish and bake in the oven for one hour or until top is golden brown.  Serve hot and enjoy!

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