Cracker Barrel Hash Brown Casserole

What does one do when they wake up at 5:30 a.m. on a Sunday? Start perusing Facebook on the kindle in bed, of course. As it happens the first recipe I came across, posted by my friend, was one I had already planned on making this weekend. However, a comment caught my eye, written by a former cook at the Cracker Barrel restaurants, and she said the recipe was incorrect- they did not use sour cream in the recipe!  For years I had been faithfully making it this way, so when the actual recipe was put in the thread, I knew I must try it.


So...without further ado.... here is allegedly the original Cracker Barrel Hash Brown Casserole recipe, as told by someone online who might know more than the rest of us! (I am not posting names as I would not want to get anyone in trouble, but another person said it had been published in People magazine once too.)

Cracker Barrel Hash Brown Casserole

1 stick of butter-melted
1 can cream of chicken soup
10 cups of frozen shredded potatoes
Chopped onion ( 1 put in about 1/4 cup)
Black pepper (1-2 tsp)
8 ounces of shredded Colby cheese and about a cup more sprinkled on top


Mix all together and put in a 9x13 pan. Sprinkle with the extra Colby cheese and bake 20-30 minutes at 375 or until browning and slightly crispy along the edges.

Cast of Characters- I am gluten-free, so I use a gf Cream of Chicken soup. Also, did not have frozen hashed browns so the refrigerated fresh will have to do.

Mixed it all together in a big bowl before pouring into a greased (sprayed) baking dish.

That's it! I can smell it baking right now, and anticipating the cheesy potatoey goodness! Just the thing for a cold Sunday morning in late November. 

Enjoy!



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