To make the hashbrown casserole, mix together a 32-ounce package of hashbrown shredded potatoes, a chopped onion, and a 10 1/2-ounce can each of cream of mushroom and cream of celery soup. Add in 1/4 pound of shredded Colby Jack cheese. Place the hashbrown mixture in a greased 9-by-13-inch pan, and top with another 1/4 pound of cheese and 3 tablespoons of margarine. Bake the casserole at 350 degrees for 45 minutes to an hour, until the cheese just starts to brown.
Another Cracker Barrel Hashbrown Casserole recipe uses cream of chicken soup instead of the cream of mushroom and cream of celery soup. Also, the recipe calls for sour cream to add creaminess to the casserole. To make this casserole, mix together 2 pounds of frozen hashbrowns, 1/2 cup melted butter, a can of cream of chicken soup and 1 pint of sour cream. Add in 1/2 cup chopped onion, 2 cups cheddar cheese, and salt and pepper. Place the mixture in a greased 11-by-14-inch pan, and bake for 45 minutes at 350 degrees Fahrenheit.Learn more about Cooking