Call me Betty Crocker......or maybe Donna Reed. She was hotter.

If you know me, you know I don't really cook that often, especially if you consider cooking merging more than three ingredients over a heating element for longer than ten minutes. I made a hashbrown casserole from the Cracker Barrel recipe (shut up, you know you've had it, it's delicious) for some friends. I had some, and if I do say so myself, it was stupid good.

You want to know how to make it? Here you go! I would show you a picture of the actual casserole, but we ate it all.

Recipe:

• 2 pounds of thawed hash browns
• 2 cups of cheddar cheeses
• 1 can (10.5 ounces) of Cream of Chicken soup
• 1 pint (16 ounces) of sour cream
• 1/2 cup of melted butter
• 3/4 cup of chopped onion
• salt and pepper

Preheat oven to 350, spray a 11x14 inch baking dish, or 2-9x9 dishes, with cooking spray. Combine ingredients in a bowl and and stir. Spread evenly in the pan, bake for 45 minutes until the top is golden brownish.

 

If you're feeling cray cray, throw some cheese on in the last few minutes. If you're completely awesome, eat this with Sriracha. Bam!

                                                                          

                                                 Yeah, you do.