Cookbook

Hash Brown Potato Casserole (similar to Cracker Barrel's) :rectnt

Hash Brown Potato Casserole (similar to Cracker Barrel's)

On our drive from Michigan to Pennsylvania, we stopped for brunch at Cracker Barrel, where we ordered their Hash Brown Potato Casserole. Mmmm, mmmm! Unfortunately, we learned that theirs has a non-vegetarian base (chicken). With that knowledge, I would not order it again, but hated the thought of never being able to taste such yummyness again! I was sure I could find a clone recipe on the internet and work something out, and I did - in fact, MANY! You may all already have one of the copycat versions, but it is SOO good (we already tested it!), I'm sharing it just in case. (This is my vegetarian (not vegan) version, which combines ideas from several of the copycat recipes I found online). -LuAnn

Serves: About 8 to 10

Ingredients:

1 (2-pound, or as close as you can get to it) bag frozen shredded potatoes (hash browns)
1/2 cup margarine (or butter), melted
1/2 cup finely chopped onion
1 (10.75-ounce) can condensed Cream of Mushroom soup, undiluted (copycat recipes all use chicken soup)
1 cup sour cream(several recipes used 2 cups; however this is rich enough with 1 cup, believe me)!
1 teaspoon salt, or to taste
Dash pepper (up to 1/4 teaspoon)
8 ounces Cheddar cheese, shredded (2 cups)

Instructions:

Thaw frozen shredded potatoes. (I did this by setting the bag out on the counter just before I went to bed - they were thawed but still cold in the a.m.)
When ready to begin preparing the casserole, preheat the oven to 350 degrees.
Spray a 13x9-inch baking dish with no-stick cooking spray.*
In a large saucepan, melt the margarine (or butter) over medium-high heat.
Add the onion; saute until soft, then remove the saucepan from the stove.
Whisk in the soup, sour cream, salt and pepper until well mixed.
Stir in the thawed potatoes and 1 cup of the shredded cheese.
Spread the mixture evenly into the prepared baking dish.
Sprinkle top with the remaining 1 cup of shredded cheese.
Bake in the preheated oven for about 45 minutes, or until bubbly hot and the cheese is beginning to brown.
Serve hot.


*(The dish we used was smaller, as Sonya had limited choices of bakeware in her small apartment; consequently, the mixture was deeper, but the casserole still baked beautifully in the time shown).

Leftovers reheat well. (It took the three of us several days to finish the casserole. It was still as delicious on the third or fourth day as it was the first!)

Source: LuAnn's vegetarian version adapted from several sources; posted by LuAnn for KRT.

Photo from http://crackerbarrelmeatloafrecipe.blogspot.com.

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