Cracker Barrell Hashbrown Casserole |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I've been making this recipe for a long time. Goes really well with ham/pork. Ingredients:
1 (26 oz) bag frozen shredded hash brown potatoes |
2 c. shredded colby cheese (don't use cheddar, not the same taste) |
1/4 c. minced onion |
1 c. milk |
1/2 c. beef broth |
2 tbsp. butter, melted |
dash garlic powder |
1 tsp salt |
1/4 tsp pepper |
Directions:
1. Preheat oven to 425 degrees.
2. Combine frozen hash browns, cheese and onion in a large bowl.
3. Combine milk, beef stock, half the melted butter, garlic powder, salt and pepper in another bowl.
4. Mix until well blended, then pour mixture over the hash browns and mix well.
5. Heat remaining butter in a large, overnproof sillet over high heat.
6. When the skillet is hot, spoon in the hash brown mixture.
7. Cook the hash browns, stirring occassionally, until hot, and all of the cheese is melted (about 7 minutes).
8. Put skillet into oven and bake 45 to 60 minutes or until surface of hash browns is dark brown.
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