I know this is a pretty basic recipe but everytime I goto Cracker Barrel (which isn't often) I get the hashbrown casserole as a side dish. So, I went on the prowl for a copy cat recipe. Sounds pretty easy to me!

Ingredients:
10.25 oz. can condensed cream of chicken soup
8 oz. Colby cheese - grated
1/2 cup melted butter OR margarine
1 sm. onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns

Directions:
Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.
In a bowl, combine soup, cheese, butter, onion, salt, and pepper.
Gently fold the potatoes into the mixture and pour into prepared pan.
Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

Recipe Found: http://recipes.robbiehaf.com/C/73.htm