Copy Cat Cracker Barrel Hash Brown Casserole

Have you had Cracker Barrel’s hash brown casserole?  I love it.  I’m giving you a copy cat recipe of theirs and then my simple variation that I have made for years.  They are very simple and great for any meal.

1 2 lb. pkg. frozen hash browns

1 8 oz. sour cream

1 can cream of chicken soup

1 stick butter

1/2 cup chopped onion

2 cups grated cheddar cheese

Place potatoes in a greased 9 x 13 inch pan. Season with salt and pepper. Melt butter in the microwave. In a bowl add minced onions, sour cream, and cream of chicken soup, and melted butter. Mix together.

Pour the soup mixture over the potatoes; sprinkle with Cheddar Cheese. Bake at 350 degrees for 45 minutes or until all is completely warm, and the cheese begins to melt.

My Variation

1 2 lb. pkg. frozen hash browns

1 8 oz. sour cream

1 can cream of cream of mushroom soup

1 stick butter

1 tsp. onion powder

2 cups shredded cheddar and Colby blend cheeses 

Place the hash browns in a large bowl. Season with salt and pepper. Melt butter in the microwave. Add onion powder, sour cream, and cream of mushroom soup, and melted butter and mix together.

Add the cream of mushroom soup and the shredded cheese. Pour into a greased 9 x 13 inch pan.  Bake at 350 degrees for 45 minutes until it is lightly browned on top.

Variation of my variation -  I have fallen in love with the new soft cheese spreads (Swiss or White Cheddar).  Try using  them with a package of cream cheese.  Replace the sour cream with half and half.  You get a completely different taste.

You can always add bacon J!

Have a great Sunday.  Going to be a beautiful day here.  Be happy and may God bless you and yours.