Simple And Savory – Basic Cheesy Hashbrown Bake
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Going out to eat is one of my favorite things to do and is honestly, something I should do less of. For one, frequently visiting restaurants is costly and for two, it generally isn’t healthy. So, I am really digging this copycat recipe from Cracker Barrel. Now, don’t get me wrong, it isn’t the healthiest casserole on the block but at least I know what is going into it. I can also make substitutions to make the recipe healthier if I choose to do so. What are some of your favorite copycat recipes?
This recipe tastes so much like the real deal from Cracker Barrel that I forgot I was still in my kitchen while I was eating it.
Ingredients
2 lb Ore-Ida frozen shredded hashbrown potatoes, thawed
1 regular size can Campbell’s cream of chicken soup
1/2 medium yellow onion, finely diced
1/4 c Kerrygold Butter, melted
2 c (8 oz.) Kraft colby cheese, shredded or diced in a food processor
1/2 tsp Morton salt
1/2 tsp ground black pepper
Instructions
1. Preheat oven to 350 F.
2. Combine everything except the hashbrowns in a big bowl until well combined.
3. Add hashbrowns to other ingredients mix well.
4. Scoop into a 9×13 baking dish and bake for 45-50 minutes or until golden brown and bubbly. Allow to sit for 10-15 minutes after it comes out of the oven.
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Quick Tip: If you don’t have shredded potatoes you can substitute with tater tots.
Thank you Meals By Sheri for this great photo.