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| Fat | 29g | 44% |
| Saturated | 18g | 88% |
| Trans | 0g | 0% |
| Carbs | 4g | 1% |
| Fiber | 0g | 1% |
| Sugars | 2g | 0% |
| Protein | 10g | 21% |
| Cholesterol | 81mg | 27% |
| Sodium | 309mg | 13% |
| Calcium | 276mg | 28% |
| Magnesium | 16mg | 4% |
| Potassium | 149mg | 4% |
| Iron | 0mg | 2% |
| Zinc | 1mg | 8% |
| Vitamin A | 849IU | 17% |
| Vitamin C | 1mg | 2% |
| Thiamin (B1) | 0mg | 2% |
| Riboflavin (B2) | 0mg | 13% |
| Niacin (B3) | 1mg | 5% |
| Vitamin B6 | 0mg | 4% |
| Folic Acid (B9) | 13µg | 3% |
| Vitamin B12 | 0µg | 6% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 1mg | 3% |
| Vitamin K | 3µg | 3% |
| Fatty acids, total monounsaturated | 8g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |

Delicious Cracker Barrel Hashbrown Casserole That You Can Make At Home.
Recipe Source: Cracker Barrel Hashbrown Casserole
Place potatoes in a greased 9×13 inch pan. Season with salt and pepper. Melt butter in the microwave. In a bowl add minced onions, sour cream, and cream of chicken soup, and melted butter. Mix these items together.
Pour soup mixture over potatoes; sprinkle with Cheddar Cheese. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.