Tuesday, July 5, 2011

Cracker Barrel Hash Brown Casserole Recipe

by Janin Wise on Sunday, 27 December 2009 at 14:23
A couple of years ago, I came across this recipe on line. So here's the recipe from "Top Secret Resturant Recipes", published in 1997 by Todd Wilbur and shared by Darlene from Bancroft, ON Canada....with a few Janin modifications (;


1 26 oz bag of country-style hash browns
2 cups shredded Colby cheese
1/4 cup minced onion
1 cup milk
1/2 cup beef stock or canned broth
*2 tbsp butter, melted
Dash of garlic powder
1 tsp. salt
1/4 tsp. ground black pepper

(I put the * by the butter because I like to brown a lb of ground beef or mild sausage and add it to this recipe. If you add the meat, you do NOT need the butter at all!-- Janin)

Preheat oven to 425. Brown the meat and onions in a large cast iron skillet. While that is cooking, combine the frozen hash browns and cheese in a large bowl. Combine the milk, beef stock, *half the melted butter, the garlic powder, salt and black pepper in another bowl. Mix until well blended, then pour the mixture over the hash browns and mix well.

*Heat the remaining butter in a large cast iron skillet over high heat-- if NOT adding the meat!

Otherwise, once the meat is browned, add the hash brown mixture to the meat and mix well. Cook the hash browns mixture, stirring occasionally, until hot and all of the cheese has melted. Put the skillet in the oven and bake for 45-60 minutes or until the surface of the hash browns is dark brown.

Serve and enjoy (:

On an aside, be aware that the pan is going to be a -mess- to clean.

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