There are some foods that are impossible to replicate: McDonald’s fries, Red Lobster cookies, and Cracker Barrel hash browns. Impossible so far, at least when it comes to the last of these three things! Cake’s Cottage’s Cracker Barrel has a hash brown casserole recipe that is so good, you’ll feel like you’re in a restaurant and not at home.
Is there anything better than shredded potatoes, butter and cheese? I don’t think so. Although this recipe calls for a few other ingredients, it is very simple to prepare. It’s also the perfect dish to serve at a family barbecue or vacation breakfast.
Ingredients
- 1 container sour cream (16 ounces)
- ½ cup onion, peeled and chopped
- 2 cups cheddar cheese (grated), plus more for sprinkling on the top
- 1 package (2 pounds) frozen hash brown potatoes, thawed
- ½ cup butter, melted
- 1 (10¼ ounce) can cream of chicken soup
- 1 teaspoon salt
- ¼ teaspoon pepper
- optional – green onions, sliced (green parts only)
Instructions
- Preheat oven to 350°F
- Grease a 9 x 13 inch baking pan.
- In a large bowl, mix all ingredients together and spread it out in a casserole dish.
- Bake for 45 minutes or until brown on top and cheese has melted.
- In the last few minutes of baking, sprinkle the top of the casserole with additional cheese and bake until melted. Serve.
- * optional – Sprinkle with sliced green onions
I don’t know about you, but I can already taste the cheesy, creamy, and somewhat crispy casserole now!
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