I had to share one of my families favorite dishes, casseroles, meals, snacks all rolled into one. Our Hashbrown Casserole. After many great meals eaten at Cracker Barrel, I knew this dish must be replicated at home. I added my own twist as only I can do, and the final results were fabulous! Its a secret I must share with the world. Its quick and easy and oh so delicious!
1 medium onion diced
1 bag frozen hashbrowns or shredded raw potato ( I have used both)
2 cans cream of mushroom soup
1 cup of milk
salt and pepper to taste
* now word of caution. I threw this recipe together and do not use exact measurements. I also base it on a larger amount due to my family size, so be creative when making this in your kitchen*
saute the onions in butter in a small frying pan. salt them lightly. In your casserole dish, add your hashbrowns (I usually use a whole big bag.) In a separate bowl mix the soup and milk together. Add the salt and pepper to taste and throw in lots of shredded cheese...(see, I told you I don't use measurement.) Mix good and pour over hashbrowns. Add onions and mix all together!!! Once done, cover the top with more shredded cheese and sprinkle the bacon bits. Cook in the oven for about an hour or until the hashbrowns are cooked thru and dish is nice and bubbly.
Try this next time you have a get together and don't know what to bring. Throw in some chicken and make it a main meal, or just do what I do and make a big batch to munch on for the next few days. However you decide to use this, you won't regret it. I promise!!!
(Sigh... I really need a new camera =(