Last night I tried out a recipe that I got online for Cracker Barrel's hash brown casserole. Ron loves the stuff and so I made it and it tasted exactly like what you get at Cracker Barrel. Supposedly the recipe came from a former cook at the restaurant. All the previous recipes I had found called for Cheddar cheese but this one said Colby. Now let me preface this by saying..........no....it's not that healthy but it sure is gooooood!
2 lbs frozen hash brown potatoes, thawed
1 (10.75oz) can Campbell's condensed cream of chicken soup
1/2 medium yellow onion, diced or chopped fine
1/4 cup margarine, melted
2 cups (8 oz) Colby cheese, shredded or diced fine in a food processor
1/2 tsp salt
1/2 tsp black pepper
Combine everything except the hash browns in a large bowl. Add in the thawed hash brown potatoes and mix well. Put into a 9"x13" baking pan and bake in a preheated 350*F oven for 45-50 minutes or until golden brown and bubbly.