Cracker Barrel Hashbrown Casserole Recipes

Steps:

• Preheat oven to 350*F.
• Mix potatoes, onion, celery and mushroom soups, and 1/2 of the cheese.
• Coat a 9" x 13" baking dish with spray oil.
• Spread mixture into dish.
• Sprinkle other 1/2 of cheese evenly over top.
• Dot margarine evenly over the cheese.
• Bake at 350*F for 45 minutes to 1 hour or until cheese starts to brown at peaks.

Steps:

• Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
• Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
• Melt the remaining 4 tablespoons butter in a large saucepan over medium-high heat. Add the garlic powder, onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is softened, about 5 minutes. Add the flour and cook, whisking, until sizzling all over and light golden, about 2 minutes. Whisk in the half-and-half and chicken broth, return to a simmer and cook until thickened, about 1 minute. Remove from the heat and stir in the sour cream and 1 1/2 cups of the Cheddar. Add the hash browns and toss until coated in the sauce. Add salt and pepper to taste.
• Transfer the hash brown mixture to the prepared baking dish, then top with the remaining 1/2 cup Cheddar. Bake until browned and bubbling at the edges, about 45 minutes. Raise the oven temperature to 475 degrees F and continue to bake until the top is crisp and browned all over, about 5 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.
• In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish.
• Bake in the preheated oven until browned, about 60 minutes.

Steps:

• Spray 9×13 inch pan with cooking oil.
• Melt butter in the microwave. In a bowl, add hash-browns, cheese, minced onions, sour cream, cream of chicken soup, and melted butter and mix together.
• Bake at 350 degrees for 45 minutes, or until completely warm and cheese begins to melt.

Steps:

• Preheat oven to 350 - oil or butter a 9×13 pan and chop onions.
• Melt butter in hot skillet then add onions. Once the onions are browning add the defrosted hash browns and add oil.
• Cook until the hash is browning and tender.
• Next take a large bowl and mix cheese and soup together.
• Place the hash browns in the large bowl with the cheese and mix.
• Place mixture into 9×13 pan.
• Pop the pan in the oven for 30 minutes or until golden brown.

Steps:

• Defrost hash browns.
• Combine next 7 ingredients and mix with hash browns.
• Put all in a 3 quart casserole dish.
• Saute cornflakes in butter and sprinkle on top.
• Cover and Bake at 350 for about 40 minute.

Steps:

• Comine all of the remaining ingredients, except the last, in another bowl. Mix until well blended and pour over the hashbrown mixture and mix well.
• Heat the remaining butter in a large oven proof skillet over high heat.
• When the skillet is hot spoon in the hashbrown mixture. Cook the hashbrowns, stirring occasionally, until hot and all of the cheese is melted (about 7 minutes).
• Put the skillet into the oven and bake for 45 to 60 minutes or until the surface of the hash browns is dark brown.

Steps:

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