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  • Leslie Hoki Anderson

    I wouldn't say I LOVED these but I didn't dislike them either. I would make it again, with a few changes, but they definitely weren't Cracker Barrel's hash brown casserole, but they were still ok. MY CHANGES: sauté onions first before adding to everything. Add more cheddar. Like another 2c of cheddar, perhaps. And perhaps even a little more cream soup. It was pretty "dry" and needed more moisture, so maybe a little more butter and maybe even 1/2 and 1/2. Cracker Barrel's Hashbrown Casserole: Ingredients: 1 2 lb. pkg. frozen Hash Browns 8 oz. Sour cream 1 can cream of chicken soup 1 stick butter 1/2 C. Chopped onion 2 C. grated Cheddar Cheese Directions: Place potatoes in a greased 9×13 inch pan. Season with salt and pepper. Melt butter in the microwave. In a bowl add minced onions, sour cream, and cream of chicken soup, and melted butter. Mix these items together. Pour soup mixture over potatoes; sprinkle with Cheddar Cheese....

  • Laura Frederick

    Copycat Recipe: Cracker Barrel's Hashbrown Casserole: Ingredients: 1 2 lb. pkg. frozen Hash Browns 8 oz. Sour cream 1 can cream of chicken soup 1 stick butter 1/2 C. Chopped onion 2 C. grated Cheddar Cheese Directions: Place potatoes in a greased 9×13 inch pan. Season with salt and pepper. Melt butter in the microwave. In a bowl add minced onions, sour cream, and cream of chicken soup, and melted butter. Mix these items together. Pour soup mixture over potatoes; sprinkle with Cheddar Cheese. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.

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