Cracker Barrel Hash Browns (Print Version)
# Ingredients:
01 -
900 g frozen hash browns, shredded
02 -
1 medium onion, finely diced
03 -
40 g margarine, softened
04 -
300 g canned cream of mushroom soup
05 -
300 g canned cream of celery soup
06 -
225 g Colby cheese, grated
# Instructions:
01 -
In a big bowl, mix up half the shredded cheese, hash browns, chopped onion, and both soups till it's all blended evenly.
02 -
Take a 23 x 33 cm pan and coat it well so your casserole doesn’t stick.
03 -
Pour the potato mixture into the greased pan. Smooth it out lightly with the back of a spoon so it’s even.
04 -
Dot small pieces of margarine over the top, then sprinkle the rest of the grated Colby cheese.
05 -
Set your oven to 175°C and give it enough time to get nice and hot.
06 -
Pop the pan into the heated oven and bake for 45-60 minutes. The cheese on top should be sizzling and browned in some places.
# Notes:
01 -
If you enjoy crispy edges, let it cook for closer to 60 minutes. After baking, leave it to cool off for about 10 minutes so serving is easier.