Effortless Cracker Barrel Hash Browns (Print Version)

Hash browns, cheese, and creamy soups get baked together in a comfort-food classic straight out of Cracker Barrel’s playbook.

# Ingredients:

01 - 225 g Colby cheese, shredded

02 - 40 g margarine

03 - 300 g canned cream of celery soup

04 - 300 g canned cream of mushroom soup

05 - 1 medium onion, chopped up small

06 - 900 g frozen shredded hash brown potatoes

01 - Slide the dish into your hot oven. Let it bake for about 45 to 60 minutes. The cheese should bubble up and get toasty in spots.

02 - Drop little bits of margarine all over the top, then sprinkle on the rest of the Colby cheese.

03 - Dump the whole potato mix into your greased dish. Press it down gently so it's smooth at the surface.

04 - Spray a 23 x 33 cm pan so nothing sticks.

05 - Dump half the grated cheese, hash browns, both soups, and chopped onion in a big bowl. Mix it all together till it looks mixed up.

06 - Turn your oven on to 175°C so it has plenty of time to get hot.

01 - Want crispy corners? Leave it in closer to an hour. Let it chill for about 10 minutes at the end so you can scoop it out easily.