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Cracker Barrel's Hashbrown Casserole


2 pounds frozen Hashbrowns
1/2 cup melted Butter
1 can Cream of Chicken Soup
1 pint Sour Cream
1/2 cup chopped Onion
2 cups grated Cheddar Cheese
1 teaspoon Salt
1/4 teaspoon Pepper
2 cups crushed Cornflakes
1/4 cup melted Butter


1. Defrost hashbrowns.
2. Combine next 7 ingredients and mix with hashbrowns.
3. Put all in a 3 quart casserole dish.
4. Saute cornflakes in butter and sprinkle on top.
5. Cover and Bake at 350 for about 40 min.

hashbrown casserole

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Rachel Paxton
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