Prep 20 mins
Cook 1 hr
My father in law gave this recipe to me. I didn't know what to think of it at first, but I made it one night and OMGosh. It is sooooo good!!
- 6 medium potatoes
- 1⁄3 cup chopped onion
- 1 1⁄2 cups shredded cheddar cheese
- 1⁄4 cup melted butter
- 1 (10 ounce) can cream of chicken soup
- 1 cup sour cream
- Cook unpeeled potatoes until done. Chill. Peel and grate or slice into large bowl. Toss potatoes lightly with onion and cheese. Mix melted butter and soup together and add to potatoes. Stir in sour cream. Spread into a 1-1/4 quart casserole dish. Top with breadcrumbs. Bake at 350 degrees for one hour.
- Alternative: Use hash browns instead of potatoes. Just cook hashbrowns according to package.
Hearty and tasty, and makes use of ingredients easily on hand.
I was looking for a Cracker Barrel hashbrown casserole that used real potatoes instead of frozen. I followed the instructions using slightly less sour cream. I also don't know that boiling, cooling and then peeling is the easiest method. I also added crushed corn flakes for topping. I will make again.
Potatoes were on sale and I had a lot to use, so I was looking for potato recipes to use them up. I have made similar recipes before and this one is the best. I think the biggest difference was using fresh potatoes instead of frozen hash browns. These turned out creamy and soft. Delicious. Thanks to your father-in-law and to you for submitting it!