Hashbrown Casserole 'Cracker Barrel Style'
  • 1bag flaky biscuits
  • 1can the Cabbage:
  • 2cups can crushed pineapple, undrained
  • 1 16ounce semisweet chocolate
  • Salt and pepper, to taste
  1. Thaw hashbrowns and with mix cream of chicken soup, 1 ½ cups cheese, sour cream, salt and pepper in a large mixing bowl
  2. Pour into a greased 9×13-inch baking dish
  3. Sprinkle remaining ½ cup of cheese on top and bake for about 30 minutes at 350 degrees