I've only gotten the hashbrown casserole from Cracker Barrel a handful of times, but every time I wonder how they can make such a creamy, delicious scoop of potato goodness. Turns out the trick is cream of chicken soup (sorry, vegetarians). This is a perfect casserole for both a dinner side dish or a breakfast with some good sausage or bacon. And it's super easy to pull together. If this wasn't a distanced Christmas, this would be breakfast.
Cracker Barrel Hashbrown Casserole
32 ounces frozen shredded hash browns, defrosted
½ cup (1 stick) unsalted butter, melted
1 (10¼-ounce) can cream of chicken soup
1 pint sour cream
½ cup onion, finely chopped
2 cups Colby cheese, grated
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Preheat oven to 350°F.
Combine all ingredients in a large bowl reserving ½ cup of cheese for topping. Place in a greased 9x13-inch casserole dish and top with reserved cheese. Bake for 45 to 55 minutes, or until hot and bubbly.
¼ teaspoon freshly ground black pepper
Preheat oven to 350°F.
Combine all ingredients in a large bowl reserving ½ cup of cheese for topping. Place in a greased 9x13-inch casserole dish and top with reserved cheese. Bake for 45 to 55 minutes, or until hot and bubbly.
Makes 10 servings
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