Tuesday, November 12, 2019
We make a trip to Cracker Barrel occasionally for our family meals out. They have some amazing comfort food dishes. Most of the family chooses breakfast food. We all LOVE breakfast food for breakfast or for dinner.
After eating at Cracker Barrel a few weeks ago, my kids asked for me to make a copycat recipe of their delicious hash browns. They are overly amazing and just taste way different than any that I have made at home. I did a bit of searching online and found a recipe for a Cracker Barrel Hashbrown Casserole over on GetInMyBelly. Come to find out, it is sour cream and cream soup that really push these hash brown potatoes over the top.
COPYCAT CRACKER BARREL HASHBROWN CASSEROLE
INGREDIENTS
- 1 bag (about 30 oz) Frozen Hash Browns, thawed
- 1 stick Butter, melted
- 1 can Cream of Chicken Soup
- 1 small Onion, chopped
- 8 oz Shredded Cheddar Cheese
- 1 tsp salt
- 1/2 tsp Black Pepper
- 1 cup Sour Cream
- Grease 9×11″ baking dish.
- Preheat oven to 350.
- In a bowl mix onion, soup, black pepper and all but one cup of the cheese.
- Add sour cream and mix well.
- Add hash browns and melted butter. Mix well.
- Transfer to prepared dish.
- Bake 45-55 minutes until bubbly.
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