Better than Cracker Barrel: Hashbrown Casserole

It's almost Thanksgiving, which feels a lot like Pot-Luck season to me. We have friends-giving and Thanksgiving with all the different sides of our family, growing up southern I was taught to never show up empty handed. My favorite dish for Thanksgiving (and most of the year) is a good hashbrown casserole. The best part, IT IS SO EASY! I found a really great recipe for a "Copy-Cat" Cracker Barrel Casserole, but over the years I have adapted it a bit so I will be sharing my version with you today.

Ingredients

• 1 cup diced onions

• 1 can (10.75 oz) cream of chicken soup

• 1 tsp garlic powder

• 1/2 cup butter

• 1 pint sour cream

• 2 cups grated cheese

• 2 lbs frozen hashbrowns, thawed

• salt & pepper to taste, approximately 1 tsp ea.

Instructions

1. Preheat oven to 350 degrees, spray casserole dish (I use 11x14) with non-stick spray

2. In a large bowl, combine all ingredients and mix well

3. Bake for 45 minutes, until top is golden brown

Happy Thanksgiving,

Mackenzie Byrd

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