If you like this recipe then PIN IT on Pinterest
Make sure to follow Budget Savvy Diva on Facebook 
Find more Copy Cat Recipes HERE
Find more Recipes HERE
Make sure to check out how to make Cracker Barrel’s Fried Apples
Any other Cracker Barrel fans here?
Well the Savvy family is Mr.Savvy especially loves the hash brown casserole – but going to the restaurant can put a nice dent in our pockets so I was determined to find a copy cat recipe I could make at home for a fraction of the cost. I developed this one over the last couple years and I have to say it taste pretty good. I just want to note that the casserole at Cracker Barrel is not gluten free ( I fixed this by using gluten free cream of chicken soup).
Now I did a lot of research for this recipe – one big mistake when people try and make this recipe is that they use sour cream – Cracker Barrel does NOT use sour cream.
What you need
1 stick of butter
2 pounds of hash browns ( defrosted it frozen)
1 small onion chopped
salt and pepper
1 tablespoon of Olive Oil
2 cups of cheddar cheese ( You can also you 1 cup of cheese and use one cup of Velveeta)
1 can of cream of chicken soup ( 10 3/4 ounces)
What To Do
Preheat oven to 350 – oil or butter a 9×13 pan and chop onions
Melt butter in hot skillet then add onions. Once the onions are browning add the defrosted hash browns and add oil
Cook until the hash is browning and tender
Next take a large bowl and mix cheese and soup together
Place the hash browns in the large bowl with the cheese and mix
Place mixture into 9×13 pan
Pop the pan in the oven for 30 minutes or until golden brown
Enjoy!
Finished Product
| Copy Cat Recipe Cracker Barrel – Hash Brown Casserole |
|
- 1 stick of butter
- 2 pounds of hash browns ( defrosted it frozen)
- 1 small onion chopped
- salt and pepper
- 1 tablespoon of Olive Oil
- 2 cups of cheddar cheese ( You can also you 1 cup of cheese and use one cup of Velveeta)
- 1 can of cream of chicken soup ( 10 3/4 ounces)
- Preheat oven to 350 – oil or butter a 9×13 pan and chop onions
- Melt butter in hot skillet then add onions. Once the onions are browning add the defrosted hash browns and add oil.
- Cook until the hash is browning and tender.
- Next take a large bowl and mix cheese and soup together.
- Place the hash browns in the large bowl with the cheese and mix.
- Place mixture into 9×13 pan .
- Pop the pan in the oven for 30 minutes or until golden brown.
- Enjoy
Other recipes you'll love:
{ 16 comments… read them below or add one }
Yummy!
You show 2 bags of hashbrowns in the picture. Do they equal 2 pounds together? I made this last night and it was a HIT!!!! Delicious:)
I can see red specks in one of the photos (5th one down). Is this paprika, cayenne?
I am trying this tonight but adding chicken and bacon to make it a main dish!
how will you prepare the chicken and bacon into the dish?
I think the red specks you see is actually browned hash browns.
Trying it tonight! Can’t wait to see how it compares to Cracker Barrel’s, since I work there Lol!
I’ve made this twice….the first I went by the recipe the second time I used cream of onion soup instead of the cream of chicken and left out the onions and it turned out great both times. My daughter just loves it.
What about chedder cheese soup?
Yummy
Just made this with dinner, but substituted Cream of Potato soup instead of the Cream of Chicken for my vegetarian daughter. Very good, might become a staple in my house.
I made it, and wanted to eat the whole thing right away after the first taste! Its great even as leftovers if you cut it into squares and put it in a tupperware container in the fridge. Then take out a square and put it on a plate, warm it up in the microwave, and its a nice, easy breakfast or snack.
Church
Food
For church
Fix for church
{ 1 trackback }