Cracker Barrel's Hash Browns Casserole - Copycat |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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My parents worked on a Cracker Barrel training video (which they use to train the chefs) and got this recipe a few years ago. Cracker Barrel's recipe seems to have changed a bit over these few years but not for the best. This is their recipe though and has become a family favorite. We usually have it now for Easter and Thanksgiving and its also great for a brunch. Happy Cooking! Ingredients:
1 (32 ounce) bag oreida potato shreds hash browns (they only make one size) |
1 onion, chopped or diced |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can cream of celery soup |
3 tablespoons margarine |
1/2 lb colby cheese, grated |
Directions:
1. Preheat oven to 350*F.
2. Mix potatoes, onion, celery and mushroom soups, and 1/2 of the cheese.
3. Coat a 9 x 13 baking dish with spray oil.
4. Spread mixture into dish.
5. Sprinkle other 1/2 of cheese evenly over top.
6. Dot margarine evenly over the cheese.
7. Bake at 350*F for 45 minutes to 1 hour or until cheese starts to brown at peaks.
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