Crackerbarrelhashbrowncasserolecopycat Recipes

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CRACKER BARREL HASH-BROWN CASSEROLE COPYCAT



Cracker Barrel Hash-Brown Casserole Copycat image

I always order this as a side at the restaurant so I decided to make it for thanksgiving dinner and my family loves it!

Provided by lylahsmommy

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

1 (2 lb) package frozen hash browns
8 ounces sour cream
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup margarine or 1/2 cup butter, is fine too
1/2 cup chopped onion
2 cups grated sharp cheddar cheese (be generous with it if you like it cheesy!)

Steps:

  • Spray 9×13 inch pan with cooking oil.
  • Melt butter in the microwave. In a bowl, add hash-browns, cheese, minced onions, sour cream, cream of chicken soup, and melted butter and mix together.
  • Bake at 350 degrees for 45 minutes, or until completely warm and cheese begins to melt.

Nutrition Facts : Calories 558.6, Fat 41.9, SaturatedFat 17.5, Cholesterol 48.3, Sodium 638.7, Carbohydrate 36.9, Fiber 2.4, Sugar 3.6, Protein 12.4

COPYCAT HASH BROWN CASSEROLE



Copycat Hash Brown Casserole image

This copycat hash brown casserole is an incredibly comforting side dish you'll want to make for both breakfast spreads and dinner parties alike. We opted to ditch the canned creamed soup and make a homemade cheese sauce instead. The result is a homey rendition of the classic Cracker Barrel dish.

Provided by Food Network Kitchen

Time 1h10m

Yield 8 servings

Number Of Ingredients 10

5 tablespoons unsalted butter
1/4 teaspoon garlic powder
1 small onion, finely diced
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
1/2 cup half-and-half
1/2 cup low-sodium chicken broth
1 cup sour cream
2 cups shredded mild Cheddar
One 30-ounce bag frozen shredded hash browns, thawed

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
  • Melt the remaining 4 tablespoons butter in a large saucepan over medium-high heat. Add the garlic powder, onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is softened, about 5 minutes. Add the flour and cook, whisking, until sizzling all over and light golden, about 2 minutes. Whisk in the half-and-half and chicken broth, return to a simmer and cook until thickened, about 1 minute. Remove from the heat and stir in the sour cream and 1 1/2 cups of the Cheddar. Add the hash browns and toss until coated in the sauce. Add salt and pepper to taste.
  • Transfer the hash brown mixture to the prepared baking dish, then top with the remaining 1/2 cup Cheddar. Bake until browned and bubbling at the edges, about 45 minutes. Raise the oven temperature to 475 degrees F and continue to bake until the top is crisp and browned all over, about 5 minutes.

CRACKER BARREL'S HASHBROWNS CASSEROLE - COPYCAT



Cracker Barrel's Hashbrowns Casserole - Copycat image

I don't know if this is Cracker Barrel's actual hash browns casserole recipe, but it is close. This recipe can feed a large crowd and is good for a brunch.

Provided by Rhonda

Categories     Breakfast

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 8

2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter, melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
  • Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

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