Along with the lunch I made over the holiday last Monday, I made this Hashbrown Casserole.  While I know that we all love the Cracker Barrel Hashbrown Casserole recipe, I still feel compelled to try something new.  (That’s how I roll)  I’ve been on a roll with my Red Hat Society Cookbook and it had something called a Timber Lodge Hashbrown Casserole.  Something just sounded rustic about it.  You know, basic.  I love basic and quick and easy.  Perfect for a quick lunch. . . that I’d been working on for two days.  But I digress.

Even though it’s not Cracker Barrel’s recipe, it’s still pretty dang tasty.  It was loved by all too.  The overall lunch that day was a raving success and I couldn’t have been more tickled.

Timber Lodge Hashbrown Casserole

2 (20 oz) pkgs Shredded Hashbrowns
1 onion, chopped fine
1 cup Shredded Monterey Jack cheese
1 cup Shredded Cheddar cheese
1 1/2 tsp Salt
1 tsp Pepper
1 can Cream of Chicken soup
1 stick butter

Preheat oven to 450 degrees. In a large bowl, mix the hashbrowns, onion, cheeses, salt and pepper. In a saucepan, mix soup and butter and stir until completely combined. Pour into hashbrown bowl and stir completely. Now pour into a greased 13 x 9 casserole dish and bake for 45 minutes.  [NOTE] Do not pack the mixture into the bowl.