Cracker Barrel Restaurant has a hashbrown casserol that my son and his dad always order and devour. I wanted to make my own at home. This recipe is the result, and according to my son, it is very much like Cracker Barrel’s. Sour cream, Sharp Cheddar Cheese, Cream of Mushroom soup and the secret ingredient, Beef Broth make this a recipe your family will truly enjoy! I warn you, once you’ve made this once, you will be asked to make again and again!
2lb bag of shredded frozen Hashbrowns defrosted
1 large red onion chopped
2 8 oz blocks of sharp cheddar cheese shredded
1 Can cream of chicken soup
1 cup beef broth
1 pint (2 cups) sour cream
3 TBS butter melted
salt and pepper to taste.
In a large mixing bowl, combine defrosted hashbrowns, onion and shredded sharp cheddar cheese.
In another medium mixing bowl, mix cream of chicken soup, sour cream, beef broth and melted butter.
Combine all ingredients in a 9×13 pan and bake at 350 for 45 minutes or until center is bubbly.
* I have also divided this dish into 2 8×8 pans to serve 1 for dinner and the other for a work party the next day, just warm up in 250 degree oven covered with foil for about 20 minutes.