Cracker Barrel Hash Brown Casserole

Cracker Barrel Hash Brown Casserole

32 oz. Frozen Hash Brown’s **(I used southern style cubes)
1 Stick butter (you may omit)
1 10 1/4 oz Can Cream of Chicken Soup*
I used Healthy Choice Cream of Chicken
1 Pint Light Sour Cream (50% less fat)
1/2 Medium Onion, chopped or minced
2 Cups 2% Low Fat Cheddar Cheese, Shredded
1 Tsp Salt
1/4 Tsp White Pepper
Optional Topping
2 Cups Crushed Corn Flake Cereal
1/4 Cup Melted butter

Prepare a 13×9 inch pan with cooking spray. **Defrost the hash browns. Combine all ingredients in the pan and stir well to combine. Then bake at 350*F for 40 minutes. If you like a crunchy top see above. I have made this both ways with the topping (Extremely Good) of if like me you don’t have the corn flakes on hand just omit the topping.

Below is an internal view of the casserole. If you would like a close up view please double click the picture and it should open a wider shot for you to examine.

This casserole is a huge hit with my family. Since this recipe is so loaded with fat I had to make it with the low fat ingredients. I made it with the butter this time, but next time I will leave it out.

internal view of hash brown casserole