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Cracker Barrel Hash Brown Casserole

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


recipe is ready in 30-60 minutes time: 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.


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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shared by: supersalad



ratings & reviews



number of 5 star votes on this recipe
2589%
number of 4 star votes on this recipe
27%
number of 3 star votes on this recipe
14%
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



Guest at CDKitchen.com
Feb 27, 2014

Southernelle
question or comment
It sounds really good!



Registered Member at CDKitchen.com



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



Guest at CDKitchen.com



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
question or 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



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
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



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
question or comment
Can you make ahead, refrigerate, and bake later?



Guest at CDKitchen.com



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
recipe rating
Always a hit at our house, it's a staple breafast dish when we have weekend guests



Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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