To make this casserole, mix together 1 can of cream of chicken soup, 1 block of Colby cheese (shredded), 1/2 cup chopped onion, 1/2 cup melted margarine, salt and pepper. Add in 10 1/2 cups shredded frozen potatoes and bake at 375 F for 25 to 30 minutes until golden.
Additional shredded Colby cheese is added to the top of the casserole before baking.
The potatoes used in this recipe should be frozen and not thawed. Be sure not to overmix the filling after adding the potatoes, and when filling the baking dish, spread the filling evenly, and try not to pack it down.
This casserole is a signature dish at the Cracker Barrel Old Country Store chain of restaurants. The recipe came from the family of Dan Evins, the restaurant founder. It has been on the menu for 20 years, and the company names it as its most popular menu item. A single side portion is sold for $2.49, and a quart-sized portion, which can be taken to-go, goes for $8.49, as of 2015.
While the casserole was originally served as a breakfast side dish, it works equally as well as an addition to lunch or dinner. Additional ingredients, or a different kind of cheese, can be added or substituted to switch up the flavors.