There are some things we have for each holiday in my familly. For Christmas and Easter our potatoes come in the form of a cold salad. We've never been a mashed potato family....though....everyone likes mashed potatoes. Huh....weird. Every time we have a guest join us I always ask them what they have for dishes so they will feel a little more at home, and mashed potatoes are on the agenda. All that to say-last Thanksgiving we didn't have any guest who didn't grow up at the table, so....I decided to experiment. I found this copy cat recipe Cracker Barrell for hashbrown casserole and it was a really big hit. One side note, I had the wrong kind of hashbrowns (I had the cubed instead of the shredded), but there were no complaints. So....I'm adding this to my rotation. I have also had this as a breakfast last year. My pal Amber added some turkey bacon to hers and it was also delicious.
Ingredients: 2 lbs frozen hash browns, 1/2 c. melted butter, 10 1/4 oz can of cream of chicken soup, 1 pint sour cream, 1/2 c. onion (peeled and diced), 2 c. cheddar cheese (grated), 1 t. salt, 1/4 t. pepper Instruction: Mix all ingredients together. Place in 9x13 inch pan. Cook at 350 for 45 minutes. I broiled mine on low for the last few minutes to brown the top.