Mmmmmmm… Cracker Barrel! The popular American restaurant has made a name for itself with its old general store decor and its delicious southern comfort food. While I do love to stuff my face with pretty much everything they have on their menu, I have to admit that there’s one item that I keep wishing I could make at home. Yep, that’s right… their legendary hash brown casserole! They’ve kept the recipe a closely guarded secret but it looks like the folks over at Gooseberry Patch may figured it out! [googlead]Give this recipe a shot and impress your family and friends!
Ingredients:
- 32-oz. (900 g) pkg. frozen hash brown potatoes, thawed.
- salt and pepper to taste.
- 10-3/4 oz. (320 mL) can cream of chicken soup.
- 16-oz. (475 mL) container sour cream.
- 1/2 c. butter, melted.
- 1/2 c. onion, chopped.
- 8-oz. (230 g) pkg. shredded sharp cheddar cheese.
Directions:
- Place potatoes in a greased 13″ x 9″ baking pan.
- Sprinkle with salt and pepper; set aside.
- In a bowl, stir together soup, sour cream, melted butter, and onion.
- Spread soup mixture over potatoes; stir gently.
- Sprinkle with cheddar cheese.
- Bake, uncovered, at 350 degrees for 45 to 55 minutes, until bubbly and golden.
