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Friday, February 4, 2011

Hashbrown Casserole

Cracker Barrel has always been a favorite place for us to have lunch and for me to shop, especially at Christmas.  Most of the time,  we order the country fried steak with white gravy.  One of our favorite side dishes there has always been Hashbrown Casserole.  This recipe is close to what they serve at Cracker Barrel.  My niece, Carey, always brings a Hashbrown Casserole to our family get togethers in Tallahassee and she always takes home an empty dish! 

                                                        Hashbrown Casserole

2 lbs. frozen hashbrowns
1/2 cup butter, melted
1 can cream of chicken soup
1 pint sour cream
1/2 cup chopped onion
2 cups grated cheese
1 tsp. salt
1/4 tsp. pepper
Ritz crackers, one sleeve, crushed
1/4 cup melted butter

Defrost hashbrowns.

Combine the next 7 ingredients and stir together with hashbrowns.  Pour into a large casserole dish.  Spread crushed Ritz crackers for topping.  Pour melted butter on top of crackers. 

Cover with aluminum foil and bake at 350 degrees for about 40 min.

This makes a large casserole.  If you have leftovers, they are still delicious warmed over. 

1 comment:

  1. I, too, love the Hash Brown Casserole at Cracker Barrel. I can't wait to try this. (I love the picture of your kitchen--beautiful!) Great seeing you today at The Market.

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