Cracker Barrels Hashbrowns Casserole Copycat Recipes

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 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 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:

• 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:

• 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.

Steps:

• Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
• Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
• Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
• Garnish with chopped parsley and serve hot.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x12-inch casserole dish with nonstick cooking spray.
• Drain hash browns. Combine hash browns, soup, 5 ounces of shredded Colby-Jack cheese, sour cream, Greek yogurt, butter, salt, pepper, and paprika in a large bowl. Pour mixture into the prepared dish. Sprinkle remaining cheese on top.
• Bake in the preheated oven until casserole is bubbling and cheese has melted, 35 to 40 minutes.