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Cracker Barrel Hashbrown Casserole


2 pounds Frozen hash potatoes, thawed
1/2 cup Margarine, melted
1 teaspoon Salt
1/2 teaspoon Black pepper
1/2 cup Onion, chopped fine
1 can Cream of chicken soup
2 cups Colby cheese, grated

Preheat oven at 350~. Spray a 9x13 baking pan with non-stick cooking spray. Combine soup, margarine, salt, pepper, onions and cheese. Gently mix in the potatoes and pour into prepared pan or dish. Bake uncovered at 350~ for 35 minutes.




STACKS, The Art of Vertical Food

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