I don't know about you all, but I love Cracker Barrel. Actually it's not as much Cracker Barrel as it is their hashbrown casserole. Yum Yum. I love it so much, I decided to recreate their recipe, and make it my own. And not to brag, but this recipe is so much better!! Holy cow, I didn't think it was possible, but it surely is. Here's how you can recreate this better than the original recipe:
1 1lb. bag of Sliced Hashbrowns
1 stick of butter
1 can of Cream of Chicken Soup
½ Chopped Onion
1 8oz. bag of Shredded Cheddar Cheese
1 Cup of Sour Cream
Salt & Pepper
*Feeds 4-6 people, adjust ingredients accordingly for more people
Preheat your oven to 350 degrees. Then, chop your onions and melt your butter.
Add onions, melted butter, and cream of chicken soup into a mixing bowl.
Add a hearty amount of salt and pepper...
Next, rinse and drain your shredded hash browns, and add them to the mix.
Add half a bag of shredded cheese, and mix.
Next, grease a 7 x 11 in. glass baking dish, and fill it with your mixed ingredients.
Add the second half of shredded cheese on top of the casserole.
Bake casserole at 350 degrees for 30-40 min. At the end of baking cycle, broil for 5 minutes or until top is golden brown.
And voila! You have hashbrown casserole. Now, you can eat it at this point, but if you want to make your hash brown casserole extra special, continue on with these optional, but crucial next steps.
First, let your casserole cool. Next stir and mix your casserole until all the crunchy top is in the middle. Then broil in the oven for another 15-20 minutes, or until top is golden brown.
Let it cool, mix, and broil it again for a third time for about 15-20 min, or until it looks something like this. It should look almost borderline burnt.
Then, just let it cool, scoop, season with salt and pepper, and enjoy your crunchy, thrice baked hashbrown casserole. :)