Cracker Barrel Cheesy Hashbrown Casserole

• Gluten free

• Produce

  • 2 lb Hashbrown potatoes, frozen
  • 1/2 Yellow onion, medium

• Canned Goods

  • 1 regular size can Campbell's cream of chicken soup

• Condiments

  • 1/4 cup Margarine

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Salt

• Dairy

  • 2 cup Colby cheese

Found on justapinch.com

Description

Ingredients

• 2 lb frozen shredded hashbrown potatoes, thawed
• 1 regular size can campbells cream of chicken soup
• 1/2 medium yellow onion, finely diced
• 1/4 c margarine, melted
• 2 c (8 oz.) colby cheese, shredded or diced in a food processor
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Directions

• 1Preheat oven to 350 F. 2Combine everything except the hashbrowns in a big bowl until well combined. 3Add hashbrowns to other ingredients mix well. 4Scoop into a 9x13 baking dish and bake for 45-50 minutes or until golden brown and bubbly. Allow to sit for 10-15 minutes after it comes out of the oven.