Cracker Barrel
Hash-brown Casserole #Recipe
I started making hash brown casserole about 15 years ago. I had Cracker Barrel’s breakfast version and decided I could make that at home. What I recreated came out great. I took it to a family pot-luck and that was all it took. For years I was asked to make it over and over. I finally got tired of making it and made a new “wow dish”.
My hash-brown casserole is simple to make and comes out all golden and delicious. This is so rich that you won’t be making it all the time. Its great as a side dish or for breakfast. Hey there is enough you can have it for both! We take the leftovers and fry it in a pan to warm up. Add some chopped ham and you have a meal!
Hash-brown Casserole Recipe:
Ingredients:
1 stick of butter, melted
2 cans cream of mushroom condensed soup
8 ounces shredded cheddar (1/4 cup reserved for topping)
1 teaspoon garlic powder
1/4 cup milk
2 pounds Hash-browns (small diced potatoes),Thawed
1 onion finely diced
Directions:
Preheat oven to 400. Mix together the butter, soup, cheese, (not the 1/4 cup) garlic powder, and milk.
Add the hash-browns and onion.
Pour into a lightly greased baking dish (9×13) Pour the hash-brown mixture into the pan, cover with foil, and bake for 30 minutes. Remove foil and add the remaining cheese. Bake until golden and bubbly. Serve and enjoy! #homemadeYUMMY
- 1 stick of butter, melted
- 2 cans cream of mushroom condensed soup
- 8 ounces shredded cheddar (1/4 cup reserved for topping)
- 1 teaspoon garlic powder
- 1/4 cup milk
- 2 pounds Hash-browns (small diced potatoes),Thawed
- 1 onion finely diced
- Preheat oven to 400. Mix together the butter, soup, cheese, (not the 1/4 cup) garlic powder, and milk.
- Add the hash-browns and onion.
- Pour into a lightly greased baking dish (9×13) Pour the hash-brown mixture into the pan, cover with foil, and bake for 30 minutes. Remove foil and add the remaining cheese. Bake until golden and bubbly. Serve and enjoy! #homemadeYUMMY
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