Casseroles

Cracker Barrel's Hashbrown Casserole

  • 2 pounds Hash Browns, frozen
  • 1/2 cups Butter, melted
  • 1 cans Cream of chicken soup
  • 1 pints Sour cream
  • 1/2 cups Onions, chopped
  • 2 cups Cheddar cheese, mild, shredded
  • 1 teaspoons Salt
  • 1/4 teaspoons Pepper
  • 2 cups Cornflakes, crushed
  • 1/4 cups Butter, melted

    • Defrost hashbrowns. Combine next 7 ingredients and mix with hashbrowns. Put all in a 3-qt. casserole dish. Saute' cornflakes in butter and sprinkle on top.Cover and bake at 350@ for about 40 minutes.

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    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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