Recipe Categories
Breakfast
Hash Browns

Granny's Cracker Barrel Hash Browns

2 pounds Bag frozen hashbrowns, thaw
1 medium Onion, chop fine
6 tablespoons Margarine, melted
1 pound Sour cream
8 ounces Cheddar cheese, shredded
10 ounces Cream chicken soup
Corn flakes, crushed
4 tablespoons Margarine, melted

In a 9x13 pan, make single layers of the following:
potatoes, onions, 6 tb melted margarine, sour cream, cheddar cheese and soup. Sprinkle top with corn flakes. Drizzle 4 tb margarine over top. Bake 350 degrees for 1 hour or until bubbly and piping hot.

Fear tastes like a rusty knife and do not let her into your house. Courage tastes of blood. Stand up straight. Admire the world. Relish the love of a gentle woman. Trust in the Lord.

- John Cheever

Granny's Cracker Barrel Hash Browns

2 pounds Bag frozen hashbrowns, thaw 1 medium Onion, chop fine 6 tablespoons Margarine, melted 1 pound Sour cream 8 ounces Cheddar cheese, shredded 10 ounces Cream chicken soup Corn flakes, crushed 4 tablespoons Margarine, melted

In a 9x13 pan, make single layers of the following: potatoes, onions, 6 tb melted margarine, sour cream, cheddar cheese and soup. Sprinkle top with corn flakes. Drizzle 4 tb margarine over top. Bake 350 degrees for 1 hour or until bubbly and piping hot.

2 pounds Bag frozen hashbrowns, thaw
1 medium Onion, chop fine
6 tablespoons Margarine, melted
1 pound Sour cream
8 ounces Cheddar cheese, shredded
10 ounces Cream chicken soup
Corn flakes, crushed
4 tablespoons Margarine, melted

In a 9x13 pan, make single layers of the following:
potatoes, onions, 6 tb melted margarine, sour cream, cheddar cheese and soup. Sprinkle top with corn flakes. Drizzle 4 tb margarine over top. Bake 350 degrees for 1 hour or until bubbly and piping hot.