Have you ever had the hashbrown casserole from Cracker Barrel? It is so cheesy and yummy and has been my favorite for a long time. Cracker Barrel is also dear to my heart because serving there was my first job back when I was 17. I also served there throughout college and even some when my husband & I first got married!
I was just a server and never had access to any of the recipes but have always wanted to make a cheesy real food hashbrown casserole, so this is what I came up with.
I know, I know, this not a healthy recipe but at least it’s real food and if you started your new year’s resolutions, save this recipe for later!
What you need:
shredded potatoes
2 C cheddar cheese
1 C milk
1/4 C shredded parmesan cheese
a sprinkle of Ms. Dash & dried chives
1 T dried onions
salt to taste
What to do:
- Shred your potatoes, then place in a 9×9 or 9×13 baking dish, depending on how thick you like it
- Add all other ingredients except a big handful of the cheddar cheese to sprinkle on the top later, mix evenly
- Bake for about 40-45 minutes, remove from oven, top with the remainder cheese, place back into oven and bake for another 10-15 minutes
- Enjoy!
About Rachel
This looks really delicious, and really easy too!
This comment has been removed by a blog administrator.
Hello! I actually made this casserole and it was good but it didn’t turn out exactly right. I was wondering if the potatoes and cheese should be mixed a little as they appear in the picture. Also how many potatoes should be used and what temp should the oven be? So many questions! I’m going to try this one again soon with broccoli so any advice would be appreciated. Thank you!
Celia, I forgot to put that important info in the ingredients… so sorry! I believe it was 4-6 potatoes shredded (I used a cheese grader) and the oven temp was 350 degrees. And yes you mix all together before baking. Adding broccoli sounds great, let me know how that tastes!
How many does it serve