Cracker Barrel's Hashbrown Casserole

"Those who bring sunshine to the lives of others cannot keep it from themselves." Recipe courtesy of Janice Perez (1971)

1 bag (30 oz) frozen Hash Browns, thawed 1 stick Butter, melted 1 can Cream of Mushroom soup 1 small Onion, finely chopped 8 oz shredded Sharp Cheddar Cheese 1 tsp Salt 1/2 tsp Black Pepper 1 cup Sour Cream Grease a 9 x 11" baking dish. Preheat oven to 350 degrees. In a bowl mix onion, soup, salt, black pepper and all but one cup of the sharp cheddar cheese. Add sour cream and mix well. Add hashbrowns and melted butter, mix well. Transfer to prepared baking dish. Sprinkle 1 cup shredded sharp cheddar cheese on top of hash browns. Pop into middle of heated oven and bake 45-55 minutes until bubbly. Serve immediately. Temp: 350 degrees Bake Time: 45-50 minutes Serves: approx 10 people Calories / 1 cup serving: 313.8 Carbs / 1 cup serving: 19.1

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