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Hashbrown Casserole (Copycat Cracker Barrel Recipe) Recipe

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This recipe for Hashbrown Casserole (Copycat Cracker Barrel Recipe) is from The Pike Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (2 pound) package frozen hash brown potatoes, thawed
1⁄2 cup butter, softened
1 teaspoon salt
1 teaspoon ground black pepper
1⁄2 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1 egg, lightly beaten
1 pint sour cream
2 cups shredded Cheddar cheese
Directions:
Directions:
NOTE: Thaw hash browns. Frozen hash browns will take longer to bake and won’t brown as well. For quicker thawing, you can microwave them for about 3 minutes. Be sure to drain off the excess liquid.

Preheat the oven to 350 degrees F (175 degrees C). Spray one 9×13 inch pan with non-stick cooking spray.

In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup, egg, sour cream, and cheese. Gently mix and spoon into the prepared pan or dish.

Bake in the preheated oven until browned, about 35 minutes.
Personal Notes:
Personal Notes:
Change it up. You can use shredded Colby cheese, Pepper Jack, Gouda, or any other nice melty cheese.

Make the dish richer by topping it with even more cheese! Sprinkle generous amounts of Cheddar, American, Mozzarella, or Gouda on top. Then bake again until the cheese is golden.

 

 

 

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