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Cracker Barrel Hashbrown Potatoes
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| 1 stick | butter |
| 2 lbs | hash browns defrosted |
| 1 small | onion chopped |
| S/p | |
| 1 Tblsp | olive oil |
| 2 c. | Cheddar cheese |
| 1 can | cream of chicken or celery soup |
Preheat oven to 350 degrees. Oil or butter 9x13 pan. Chop onions, melt butter in skillet, add onions. Once onions are browning add the defrosted hashbrowns and add oil. Cook until potatoes are browning and tender. In large bowl mix cheese and soup together. Place mixture in 9x13 pan. Bake 30 minutes or til golden brown.
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