Barrel Fine

Barrel Fine

Are You Ready To Make Cracker Barrel Hashbrown Casserole?

This is truly a wonderful recipe to one of america's top restaurants and one of their most famous dishes and sought after recipes.

I had the joy of coming across this wonderful recipe while searching for free recipes one evening. You can visit my review by clicking the link at the bottom of this page.

I have seen several different versions online before but when I made them, they never turned out even close to the original Cracker Barrel recipe. I have a grandson who works at Cracker Barrel as a cook and has access to all of their great recipes. However, he could lose his job if he actually gave out the Cracker Barrel Hashbrown Casserole Recipe. This recipe did not come from him, however, I did have him verify the recipe and he said it was the closest he has seen of the original online.

This recipe will serve 8

Ingredients:

2 pounds Frozen Hashbrown Potatoes -- Do NOT Thaw

1/2 cup Margarine --

1 teaspoon Salt

1 teaspoon Black pepper

1/2 cup Onion -- Chopped (however fine you prefer)

1 can Cream of chicken soup

2 cups Colby Cheese - grated

Preparation:

1. Preheat oven at 350 F. Spray a 9x13 baking pan with non-stick cooking spray

2. Melt the butter and place in mixing bowl along with salt, pepper, cheese, and  cream of chicken soup. Mix together until blended together. Gently stir in frozen hashbrowns to your mixing bowl.  Mix ingredients all together for a minute or two until it all starts to get mixed well. Note: If you use too much butter, your hashbrowns will clump together and be hard to work with.

3. Pour your mixture into your baking pan. Take caution not to pack it down. You want it to remain fairly lose and fluffy so it will cook properly. If you pack it down into the pan, there will be pockets that don't reach the appropriate inside temperature.

4. Bake uncovered at 350 F for 25 minutes. You can start checking after 20 - 25 minutes to check to see how close it is. Typically, it shouldn't take longer than 25 - 30 minutes to reach the golden brown top that is just starting to turn crisp. Internal Temp should read at least 170 degrees.

 

 

 

 

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[phpzon]Barrel Fine, 10[/phpzon]

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