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Cracker Barrel Hash Brown Casserole

recipe at a glance
Rating: 5/5 5 stars
29 reviews
6 comments

ready in: 30-60 minutes
serves/makes:   8
  

recipe id: 33506

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ingredients

2 pounds frozen hash brown potatoes, thaw
1/2 cup margarine, melted
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup onion, chopped fine
1 can cream of chicken soup
2 cups Colby cheese, grated

directions

Preheat oven at 350 degrees F. Spray a 9x13 baking pan with non-stick cooking spray.

Combine soup, margarine, salt, pepper, onions and cheese. Gently mix in the potatoes and pour into prepared pan or dish. Bake uncovered at 350 degrees F for 35 minutes.

added by

supersalad

nutrition

329 calories, 22 grams fat, 23 grams carbohydrates, 10 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



number of 5 star votes on this recipe
2690%
number of 4 star votes on this recipe
27%
number of 3 star votes on this recipe
13%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe6



Registered Member at CDKitchen.com



Member since: January 29, 2008
REVIEW: recipe rating
This Cracker Barrel hash brown casserole is great to make for brunch or as a hearty side dish. Using frozen hash browns really cuts down on preparation time. You can assemble this a bit ahead of time and pop it in the oven when you're almost ready to eat.



Guest at CDKitchen.com
Feb 27, 2014

Southernelle
COMMENT:
It sounds really good!



Registered Member at CDKitchen.com



Member since: May 8, 2010
REVIEW: recipe rating
I love this recipe! It's SO good!



Guest at CDKitchen.com



REVIEW: recipe rating
As suggested I cut the margarine down by half. Turned out quite like Cracker Barrel I thought.



Guest at CDKitchen.com
May 4, 2013

Guest Foodie
COMMENT:
This is substantially the recipe for the famous Mormon Funeral Potatoes. Just add a topping of crumbled corn flakes or crumbled potato chips before baking, and you've got a historic Utah dish that everybody loves -- and you don't have to just serve it after a funeral. It goes very well at potlucks, holiday dinners, etc. etc. It's rich, caloric, and full of fat -- AND DELICIOUS.



Guest at CDKitchen.com



REVIEW: recipe rating
The previous comment as to the recipe being too greasy was right-on...would need to cut back on the margarine by about 1/2. It also took longer than 35 minutes....more like 50 minutes to cook in a 9x13 clear casserole dish on the top shelf of my oven (thermometer verified @ 350 degrees). However the frozen ORA-IDA 2 lb pkg of hashbrowns I found were diced. I wonder if they would have done better shredded as well. Taste was acceptable but soaked 3 paper towels with grease after 50 minutes of cooking. Perhaps dredging the diced potatos with flour could have helped.



Registered Member at CDKitchen.com



Member since: August 30, 2012
REVIEW: recipe rating
Just as good as going all the way to cracker Barrel and you can get a better portion then they give you. This is one i will make over and over again.



Guest at CDKitchen.com



REVIEW: recipe rating
Followed recipe as written. It was very greasy and too salty. Next time I will omit the salt completely and cut down the butter to a tablespoon perhaps.



Guest at CDKitchen.com
Oct 31, 2011

Roxy
COMMENT:
Can you make ahead, refrigerate, and bake later?



Guest at CDKitchen.com



REVIEW: recipe rating
This is EXCELLENT! I love Cracker Barrel's and this is even better! Try this!!!



Registered Member at CDKitchen.com



Member since: October 26, 2009
REVIEW: recipe rating
Always a hit at our house, it's a staple breafast dish when we have weekend guests



Guest at CDKitchen.com



REVIEW: recipe rating
Excellent recipe! I use vegetable broth and a whole onion and also use 1/2 sharp cheddar cheese and 1/2 colby. Also, fresh minced garlic can replace the garlic powder. I ate the whole pan by myself the first time I made this ( burp... )