Cracker Barrel Hash Browns Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
900 g frozen potato shreds (hash browns), thawed
02 -
1 medium onion, finely chopped
03 -
300 g cream of mushroom soup
04 -
300 g cream of celery soup
05 -
170 g Colby cheese, grated
06 -
45 g margarine
# Instructions:
01 -
Set oven to 175°C (350°F) to ensure proper baking temperature.
02 -
In a large mixing bowl, combine thawed potato shreds, chopped onion, both cream soups, and half the grated Colby cheese. Mix thoroughly until evenly incorporated.
03 -
Lightly coat a 23 x 33 cm (9 x 13 in) baking dish with non-stick spray for easy removal.
04 -
Transfer the potato mixture into the prepared baking dish, spreading evenly.
05 -
Sprinkle the remaining Colby cheese over the surface, then dot margarine evenly on top.
06 -
Bake in the preheated oven for 45 to 60 minutes, or until the top is golden and cheese begins to brown at the peaks.
# Notes:
01 -
For best results, fully thaw hash browns before mixing to ensure even baking.
02 -
Substitute butter for margarine if a richer flavor is desired.