Does anybody know the recipe for Hash Brown caseroll from Craker Barrel restaurant, and how about those french toast???mmmmm… french toast!!
Cracker Barrel Hash Brown Casserole
ingredients for 6 servings :
2 lb Frozen hash potatoes; thaw
1/2 c Margarine melt
1 ts Salt
1/2 ts Black pepper
1/2 c Onion chop fine
1 cn Cream of chicken soup
2 c Colby cheese grate
preparation:
Preheat oven at 350 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 F for 35 minutes.
Cracker Barrel Old Country Store Hashbrown Side Dish
1 (2 pound) bag frozen hash browns, thawed
1 medium onion, finely chopped
6 tablespoons margarine, melted
1 pound sour cream
8 ounces Cheddar or Colby cheese, shredded
1 can cream of chicken soup
Cornflakes, crushed
4 tablespoons margarine, melted
In a 13 x 9-inch baking pan, make single layers of the following: Potatoes, onions, 6 tablespoons melted margarine, sour cream, Cheddar cheese and soup. Sprinkle top with cornflakes. Drizzle 4 tablespoons margarine over top. Bake at 350 degrees F for 1 hour or until bubbly and piping hot.
you may find the recipes for many restaurants at copykat.com
I worked at a CB years ago. Forgive my proportions but as I recall, the recipe was
10 pounds frozen hash browns,
5 pounds Colby Cheddar
1 #10 can Cream of Mushroom soup
Mix, separate into four pans, can be held at this point for about a day. Bake at 350 (convection) for 45 min. Serve baked side up. Serves about 50.
It’s been 15 years, and I am a little fuzzy on the exact ratios, but those were the only three ingredients. It was literally open the bag and dump it into the mixer. They also changed the labeling from “Cream of Mushroom Soup” to “Cream of Soup”. Apparently, at the time there was this thing called the internets popping up and they didn’t want word getting out.
Oh, the french toast was sour dough bread, dipped in beaten eggs; put a bit of butter in the skillet before cooking.
Thank you for the recipe, I love CB potatoes, and never figured out the exact recipe.
I am cooking for a crowd tonight and will try this recipe. Will report back on how it turns out!
I made this recipe for a crowd over the weekend and everyone absolutely loved it! Of course everyone requested the recipe, and when I told them it was only three ingredients they couldn’t believe it.
I used the amount of hash browns and mushroom soup listed above, but did cut back on the cheese. When I was mixing it in, three pounds seemed like plenty so I didn’t add in the entire five pounds.
I used four 9 x 13 glass baking dishes that I had greased with olive oil.
The casserole turned out wonderfully, I cut it into squares and served with a spatula. The bottom was very nicely browned, and I flipped over each square and served with the browned side up.
This is the best (and easiest) side recipe for a crowd! Start of finish, it only took an hour: ten minutes to mix up while preheating the oven, a few minutes to grease the pans and then 45 minutes to bake.
I plan to use this often when feeding a large group, and also the recipe could be easily cut down to make a family-sized amount.
I did use my convection oven, so if you don’t have a convection oven you would have to adjust your temperature and bake time.