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Cracker Barrel Hashbrown Casserole |
1 (2 pound) bag frozen hash browns, thawed 1 medium onion, finely chopped 6 tablespoons margarine, melted 1 pound sour cream 8 ounces Cheddar or Colby cheese, shredded 1 can cream of chicken soup Cornflakes, crushed 4 tablespoons margarine, melted In a 13 x 9-inch baking pan, make single layers of the following: Potatoes, onions, 6 tablespoons melted margarine, sour cream, Cheddar cheese and soup. Sprinkle top with cornflakes. Drizzle 4 tablespoons margarine over top. Bake at 350 degrees F for 1 hour or until bubbly and piping hot. |