Cracker Barrel Hash Browns Casserole

Step-by-Step Instructions

Preheat the Oven:
Set your oven to three hundred fifty degrees Fahrenheit and make sure it is fully preheated before putting the casserole in. This helps everything bake evenly and gives the cheese time to brown on top.

Mix Casserole Base:
In a very large mixing bowl gently combine the frozen potato shreds, chopped onion, cream of mushroom soup, cream of celery soup, and half of the grated colby cheese. Use a sturdy wooden spoon or your hands to make sure every potato shred is coated with soup and cheese. This is the moment where the creamy flavor magic begins.

Prepare the Baking Dish:
Take a nine by thirteen inch dish and coat it thoroughly with spray oil or a bit of margarine. This keeps the potatoes from sticking and cleans up easily. Make sure you work the oil into the corners.

Spread and Layer:
Pat the hash brown mixture evenly into the prepared dish using a spatula. Top with the remaining colby cheese making sure it covers every surface. Cut bits of margarine into small pieces and dot over the cheese layer for golden spots and extra flavor.

Bake to Perfection:
Place the dish uncovered into the center oven rack. Let it bake for forty five minutes to one hour. Check at forty five minutes and continue until the cheese has turned a deep golden color on the peaks and the casserole looks bubbly throughout. The edges will brown and crisp a little and the center should be piping hot.