Best Ever Cracker Barrel Hash Browns Casserole - Copycat

Submitted by daggersmommy

"This is the way my MIL makes her hash brown casserole. It is certainly similar to most but I have found that it is hands down the absolute best. She always warned me not to stray from the specified ingredients and I must confess that I did and I hate to admit, she was right. This recipe is a favorite of both mine and dh's family gatherings."

 

• Ready In: 55mins
• Ingredients: 8
• Serves: 12

ingredients

• 2 (1530.87 g) box frozen hash brown patties (bagged or different brand doesn't taste the same trust me)
• 2 (609.51 g) can cream of potato soup (cream of mushroom or chicken doesn't work as well in this recipe)
• 453.59 g container sour cream
• 473.18 ml shredded sharp cheddar cheese
• 236.59 ml crushed Ritz cracker
• 29.58 ml melted butter
• salt, to taste
• pepper, to taste

directions

1. Remove 2 patties from each box (4 total) and discard or save for another use.
2. Completely thaw hash browns.
3. Preheat oven to 375°F.
4. Crumble patties and set aside.
5. In a medium bowl combine soup, sour cream and cheese.
6. Add crumbled hash browns to mixture.
7. Pour mixture into a deep casserole dish.
8. Add melted butter to crushed crackers tossing to coat making sure they are only slightly coated, not soggy.
9. Sprinkle crushed crackers over casserole.
10. Cover and bake 45-55 minutes until bubbly and top is starting to brown.

Reviews

[mm281918]

not even close. most ingredients are wrong.

 

[Caroline Cooks]

Served for 2007 Christmas dinner; and was it ever wonderful!! YES!Everyone wanted the recipe! Thank you ever so much for making this dinner delicious! (planned to take a photo with the left-over. NOT! None left!Next time.)

 

[Indiana Debbie]

The cream of potato soup made this different from the other hash brown casseroles I've tried. Although it didn't remind me of Cracker Barrell I enjoyed the creamy texture and will definately make it again. Next time I will probably not add any additional salt.