Twyla Sorrells's Recipe

Hash-brown Casserole (Similar to Cracker Barrel's)

Category: Potatoes & Yams

1 can Cream of Chicken soup, undiluted but rinse the can with a very little water
1 small - medium finely chopped onion (about 1/2 cup)
1 stick butter, melted
1 cup sour cream
2 cups (16 oz) Velveeta processed cheese product, cut into small cubes
2 Tbsp. soy sauce
1 32-oz bag defrosted hash-browns, the loose kind not patties
Grated cheddar cheese for topping

Note: If the hash-browns are not defrosted either defrost them in the microwave or wait to make the casserole until they are completely defrosted. If they're still a little frozen the cheese will burn before the potatoes have time to finish cooking. (This was my fatal flaw before, I'm a little embarrassed to admit!)

Also note that this recipe does not need any additional salt. The soy sauce and canned soup have sufficient enough salt for the average palate.

Preheat oven to 400 F.

Mix the soup, butter, sour cream, and soy sauce to blend; then add the onion and Velveeta and mix again. Finally stir in the hash-browns and blend thoroughly. Spoon into a prepared 9 X 13 baking dish and bake for about 25 - 30 minutes.

When done or nearly done, sprinkle grated cheddar to cover the top as desired and return to oven for about 5 minutes, or until cheese is melted.

Let rest about 5 minutes before serving, and serve warm.