MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cracker Barrel Hash Brown Casserole
Categories: Potatoes, Dairy, Cheese, Soups, Vegetables
Yield: 7 servings
2 tb Unsalted butter
1 c White onion; diced
2 cl Garlic; minced
10 1/2 oz Can cream of chicken soup
1 c Sour cream
1/4 c Parmesan cheese; grated
1 ts Salt
1/2 ts Ground black pepper
30 oz Bag shredded hash brown
- potatoes; thawed
2 c Shredded sharp Cheddar
- cheese; divided
Fresh chives; garnish (opt)
Set oven @ 350ºF/175ºC.
In a medium saucepan, melt 2 tablespoons butter and
saute the onions until they soften and become
translucent. Add the garlic and cook until fragrant.
Transfer the onions and garlic to a large mixing bowl
and then return the saucepan to the stovetop.
To the large mixing bowl, with the cooked onions and
garlic, add the cream of chicken soup, sour cream,
Parmesan cheese, salt, pepper, thawed hash browns and 1
cup of the cheddar cheese. Stir until well combined and
then spread into a greased 13" X 9" baking pan.
Top the potatoes with the remaining 1 cup of cheddar
cheese. Bake, uncovered, for 50-60 minutes or until
cooked throughout and bubbly. Remove promptly and
sprinkle with chives, if using.
Lauren Habermel, Pewaukee, Wisconsin
Makes: 6 - 8 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... The Recipe says a pinch of spice. I thought it said a 'pound'.
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