Move Over Cracker Barrel Hash Brown Casserole
By: Layne Diehl
Published: Friday, December 17, 2010 - 4:12pm

Ingredients




1 can cream of chicken soup
1 can evaporated milk
1/2 stick butter, melted
3 cubes chicken bouillon (dissolved in evaporated milk)
4 tablespoons dried minced onions
3 cups shredded sharp cheddar cheese
1 bag frozen shredded hash browns
Paprika
Freshly ground black pepper

Preparation

1 Mix soup, milk (with bouillon dissolved in it), butter, and onions in bottom of extra large mixer bowl. 2 Add cheese and mix well. 3 Fold in frozen shredded hash browns until well blended. 4 Pour mixture into large 13x9 inch casserole dish sprayed with cooking spray. 5 Spread evenly into casserole dish.  Do not press down. 6 Sprinkle with paprika and freshly ground black pepper. 7 Bake at 425 degrees for 45-50 minutes or until browned on top and bubbly. 8 Remove from oven and let cool for at least fifteen minutes (preferably 30 if you can wait) before serving.

About


I couldn't get a picture of this today because my family dug into it before I could get the camera.  If you like hash brown casserole in restaurants, don't try this unless you are willing to forever be an "I make a better hash brown casserole snob."