make Your Own: Cracker Barrel Hashbrown Casserole

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Learn how to make hashbrown casserole just love Cracker Barrel’s!! This is the only recipe there is that uses the same ingredients Cracker Barrel does even though there are several copycat recipes online. First, Cracker Barrel uses colby cheese, not cheddar and second, they don’t use sour cream in their hash brown casserole. Those recipes may be excellent in their own right, but they are not as close to the real deal as this is. These taste exactly love what you acquire served at the restaurant, especially when you let them sit for a bit love the restaurant does.

I got this recipe from a friend of mine who was a cook at Cracker Barrel for several years. They make it in big batches but this is cut down to go into a 9″x13″ pan which will serve 6-8 people.

What you’ll need:
2 lbs frozen hash brown potatoes, thawed
1 (10.75oz) can Campbell’s condensed cream of chicken soup
1/2 medium yellow onion, chopped or chopped fine
1/4 cup margarine, melted
2 cups (8 oz) colby cheese, shredded or chopped fine in a food processor
1/2 tsp salt
1/2 tsp black pepper

Combine everything except the hash browns in a big bowl. Add in the thawed hash brown potatoes and mix well. put into a 9″x13″ baking pan and bake in a preheated 350*F oven for 45-50 minutes or until golden brown and bubbly. Enjoy!!

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