Cracker Barrel’s Hashbrowns Casserole

I worked at Cracker Barrel all the way through college, and during my time there made massive amounts of hashbrown casserole. I will only say that this recipe is VERY close to the recipe we used at work. Some tips I learned from making it every day for six years: — Mix all the ingredients (with the potatoes straight from the freezer) the day before, cover and refrigerate. Then bake it in a well greased pan right before serving. Makes dinner prep a whole lot easier, and the mixture will be more likely to stick together than to the pan. — Don’t “smush” it into the pan — it’ll turn out greasier and also stick to the pan. Instead, use a big spoon or spatula to fling dollops of the mixture into the pan. — Colby cheese gives an extra Something over cheddar cheese. Highly recommend subbing.