Left-Over Wednesdays: Hashbrown Casserole...Just In Time for Thanksgiving!

Well this week's recipe is one I found online a couple of years ago from a copy-cat recipe site (one that copies famous recipes). This is supposed to be Cracker Barrel's Hashbrown Casserole recipe. I haven't done a side-by-side taste test, but I think it's pretty darn close! In fact, I have tweaked it a bit over the years and I personally like my version better....I'm just sayin'....
This makes a great addition to Thanksgiving Dinner!

Hashbrown Casserole

Makes one 9x13 pan

1 2-LB bag of frozen hashbrowns, shredded vareity
1 stick butter
1/2 cup white onion, chopped (*I like to saute the onion for just a few minutes if I have time-helps soften it)
1 can cream of chicken soup
16 oz. sour cream
2 cups cheddar cheese, shredded

1. Melt butter in microwave
2. Combine soup, sour cream, onion and butter.
3. Place hashbrowns in a large bowl and toss with a couple handfuls of cheese. Pour soup mixture over hashbrowns and coat evenly
4. Place in 9x13 pan and top with remaining cheese. Bake in 375 degree oven for about an hour.