Cracker Barrel's Hashbrowns Casserole - Copycat
Servings: 10-12
Ingredients:
- 2 lbs frozen hash browns
- 1/2 cup margarine or 1/2 cup butter, melted
- 1 (10 1/4 ounce) can cream of chicken soup
- 1 pint sour cream
- 1/2 cup onion, peeled and chopped
- 2 cups cheddar cheese, grated
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions:
- Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
- Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.
I worked for Cracker Barrel as a cook, everything is correct, except the sour cream, theirs does not have sour cream in it.
ReplyDeleteThis was delicious! I made a double batch of it without sour cream (was out of it) and cream of mushroom instead of cream of chicken (was also out of it). Will make again.
ReplyDeleteThis was delicious! I made a double batch of it for Christmas. Made it without sour cream and with cream of mushroom instead of cream of chicken (was out of both). There was very little left! Thanks for the recipe.
ReplyDeleteI'd like to make this up like the recipe show.but would like to divide it into portions to serve two people. Would I be able to freeze the portions I make up for later?
ReplyDeleteCracker Barrel SHOULD use sour cream. Makes it that much better!
ReplyDeleteDelicious! This is a staple item of brunches for us. Will easily feed a crowd!
ReplyDeleteUsed french onion chip dip instead of sour cream. Awesome!!!
ReplyDeleteSounds great; I know the basic recipe is already fantastic. You can't stop eating it.
DeleteSo you used cups and ounces for everything EXCEPT the sour cream... 1 pint. really? couldn't say 2 cups and save me a google search? haha
ReplyDeleteI got a spicy buffalo chip dip on closeout & used that instead of the sour cream. so good! The possibilities are endless...
ReplyDelete