Hashbrown Casserole like Cracker Barrel’s

• 2 lbs frozen hash browns
• 1/2 cup margarine or 1/2 cup butter, melted
• 1 (10 1/4 ounce) can cream of chicken soup
• 1 pint sour cream
• 1/2 cup onion, peeled and chopped
• 2 cups cheddar cheese, grated
• 1 teaspoon salt
• 1/4 teaspoon pepper

Prep Time: 15 mins
Total Time: 1 hr

1.  Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
2.  Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Loaded Potato Potluck Favorite from Carnation

Preparation - 15 min | Cooking - 45 min
Yields - 16 servings, 1/2 cup each
Easy


* 8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut
      into 1-inch chunks
* 1 cup NESTLÉ® CARNATION® Evaporated Milk
* 1/2 cup sour cream
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 cups (8-oz. pkg.) shredded cheddar cheese, divided
* 6 slices bacon, cooked and crumbled, divided
* Sliced green onions (optional)

PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

PREHEAT oven to 350° F. Grease 2 1/2- to 3-quart casserole dish.

RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

BAKE for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

TIP:
• This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

Click here to be taken to the Carnation site with nutritional info

Funeral Potatoes

Also known as Cheesy Potatoes - This is a HARD recipe to mess up.

2 lbs of frozen hash browns (shredded or cubed)- thawed in a colander - not in bag
2 cans of cream of celery soup (or chicken if you prefer)
8 oz of sour cream
1/2 stick of cubed butter
8 oz of cheese
Cornflakes (I didn't have any!)
Salt and Pepper to taste

We're going to start with thawed hash browns. (I learned the hard way NOT to thaw these in the bag one Christmas. They will taste like plastic.) Once your hash browns have thawed in a big bowl, mix in the soup, sour cream, 4 oz of cheese and half of the cubed butter. Transfer to casserole dish or crockpot. Top with 4 oz of cheese, the remaining half of the cubed butter and a few handfuls of cornflakes. Cover and bake at 350 for an hour or until bubbly. You can remove the foil for the last 5 minutes to help brown the top of the casserole if you wish. Or, if you're using a crockpot, you can let this cook on low for 4 or 5 hours or until the potatoes are tender.