Copycat Cracker Barrel Hash Brown Casserole
Gosh, what goes around, comes around and this hash brown casserole is no different.
Over a year ago, I shared my cloned Cracker Barrel hash brown casserole. Interestingly enough, I have received several requests to share this recipe again. I’m not surprised, as this is the time of year when the nesting instinct takes hold and we want to serve our families more substantial fare, and that includes side dishes.
At that time, I put sour cream in the recipe because my family liked it that way. But this time, the requests have been to duplicate this casserole exactly, so that’s my goal!
This is a delicious casserole and one of the most popular items on the Cracker Barrel menu.
When I called several Cracker Barrel restaurants, I actually got different answers as to the kind of cheese used. One said cheddar, the other said Colby.
And of course I’ve lightened it up a bit to make it more healthy. This freezes very well.
Just thaw in refrigerator before baking, or allow extra baking time if baking unthawed. (If top browns before casserole is heated through, tent it with foil). Double or triple the recipe for a crowd. Or divide it in half for a smaller amount.
Cracker Barrel Hash Brown Casserole
Approx 1 pound frozen hash brown shredded potatoes, thawed
1 can cream of chicken soup, undiluted, either regular or fat free **
1/4 cup water
4 tablespoons margarine, melted
1/4 cup finely chopped onion
2 cups shredded Colby or cheddar (you can use light cheddar)
Salt and pepper to taste
A couple handfuls of cheddar to sprinkle on top after baking (opt)
Preheat oven to 350 F
Mix potatoes chicken soup, margarine and onion in a big bowl until well blended. Add cheese and mix well. Pour into small casserole, like an 8×8. Bake in preheated 350 degree oven about 45 minutes or until casserole is heated through and cheese is melted.
Remove from oven and sprinkle with more cheese if you like. Serves 6-8.
I hope you continue to enjoy our series of “Copy Cat Recipes“!