Hashbrown Casserole

I love good hashbrown casserole. When Cracker Barrel first started serving it I'd eat it up. Now I'm picky over whether the potatoes are done enough and crispy or not. The trick seems to be to use frozen hasbrowns or Potatoes O'Brien.

Hashbrown Casserole

1 bag of frozen shredded hash browns
½ cup finely chopped onion
1 (10 ½ oz) can cream of chicken soup
salt & pepper to taste
1 ¾ cup cheddar cheese

350°. Cook hash browns, onions, and season to taste in a skillet. You will need to add a little butter or oil and cook until the hash browns are tender, and brown. Drain the hash browns and set aside.

Mix together cheese and cream of chicken soup in a separate bowl Add hash browns to mixture, then transfer into a buttered 2 qt. casserole dish and cook for 30 minutes or until golden brown.