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.