Cracker Barrel Cheesy Potatoes
Preheat oven to 350 degrees.
Cracker barrel cheesy potatoes. Use your food processor to quickly shred potatoes for this savory kugel. Dice onion and place in a large mixing bowl along with melted butter cream soup and seasonings. Combine all remaining ingredients in a large bowl.
Pour the potato mixture into the pan and spread out evenly. Toss with eggs salt pepper oil onion and cheese. Gently fold the potatoes.
Top the potatoes with the remaining 1 cup of cheddar cheese. 8 tablespoons butter divided and melted. Stir this up with a large spoon until well combined.
Top with the remaining 12 cup of cheese. 10 12 ounce can of cream of mushroom soup undiluted. Serve it with eggs and bacon for a.
In a large bowl combine the hashbrowns butter soup sour cream onion and 1 12 cups of the cheese. I know it will be a hit. Grease a 9 x 13-inch baking pan.
Place it in a greased 9x13 casserole dish and top with remaining cheese. 1 cup shredded cheese. Season with salt and pepper.