Monday, April 6, 2009

Cracker Barrel Hash Browns Recipe - Copycat

32 ounces shredded hash browns, simply potatoes work very well (thawed)
2 cups shredded sharp cheddar cheese
1 pint sour cream
1 (10 ounce) can cream of mushroom soup

1 cup finely chopped onion
1/4 cup butter, melted
1/4-1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups crushed corn flakes
1 1/2 teaspoons butter, melted
1In a large bowl mix grated cheese, soup, sour cream, onion, 1/4 cup butter and salt and pepper. Mix well. Fold in hash potatoes.
2Turn mixture into a greased 9 x 13 dish.
3Melt 1 1/2 teaspoons butter in small frying pan. Add 1 1/2 cups of crushed cornflakes and saute for 5 minutes.
4Sprinkle over top of casserole.
5Bake at 350 degrees for 40 to 60 minutes or until golden brown.

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