I am a lover of the Hashbrown Casserole served at the Cracker Barrel restaurants. I live in Canada, however, make sure we get to have meals at the Cracker Barrel's each time we travel to the USA. I have one recipe that is frozen hash browns, sour cream, cheese, a can of creamed soup, but this does not taste anything like the real thing. If I can push a bit further? How about their Buttermilk Biscuits, they aren't popular at all here in Canada, not sure why since they taste divine! Any help? Thanks!
Darlene from Bancroft, ON Canada
Preheat oven to 425 degrees F. Combine the frozen hash browns, cheese, and onions in a large bowl. Combine the milk, beef stock, half the melted butter, the garlic powder, salt and black pepper in another bowl. Mix until well blended, then pour the mixture over the hash browns and mix well.
Heat the remaining butter in a large,ovenproof skillet over high heat. When skillet is hot, spoon in the hash brown mixture. Cook the hash browns, stirring occasionally, until hot and all of the cheese has melted (about 7 minutes). Put the skillet into the oven and bake for 45-60 minutes or until the surface of the hash browns is dark brown.
Note. You can also use a 9x9 inch baking dish.
Source: This recipe is from "Top Secret Restaurant Recipes", published in 1997 by Todd Wilbur.
By roadgypsygranny from Atmore, AL
I would love to get my hands on their biscuit recipe too!
Preheat oven to 450 degrees Fahrenheit.
In a mixing bowl combine:
2 c. self-rising flour (Martha White, White Lily are best.)
1/3 c. solid Crisco
Use forks or a pastry cutter to cut shortening into flour until consistency of small peas.
Add enough buttermilk to make a soft, sticky dough. DO NOT OVERWORK or you will have hockey pucks. Just work enough to get the ball out on a board or cloth with more self-rising flour. Roll or pat thick or thin as you like. Cut biscuits without twisting the cutter--straight down. Mama always rubbed tops with milk and pricked each biscuit 3 times with fork tines. Place close together on a lightly greased pan for soft biscuits and farther apart for crispier. Bake in the hot oven until brown as you desire.
Cracker Barrel Hash Brown Casserole
1 26 oz bag frozen country style hash browns
2 cups shredded Colby cheese
1 / 4 cup minced onion
1 cup milk
1 / 4 cup beef broth
2 tablespoons butter, melted
Dash garlic powder
1 teaspoon salt
1 / 2 teaspoon pepper
1. Preheat oven to 425 F
2. Combine the frozen hash browns, cheese and onion in a large bowl.
3. Combine the milk, beef broth, half the melted butter, the garlic powder, salt and pepper in another bowl. Mix until well blended, then pour the mixture over the over the hash browns and mix well.
4. Heat remaining butter in a large ovenproof skillet over high heat.
5. When the skillet is hot, spoon in the hash brown mixture. Cook the hash browns, stirring occasionally, until hot and all of the cheese has melted [about seven minutes].
6. Put the skillet into the oven and bake for 45 to 60 minutes or until the surface of the hash browns is dark brown.
Serves 4 to 6 people as a side dish.
Thanks for all the help with the recipe. However.. they all are what is known as "Potato Deluxe which almost every frozen hash brown potato company puts out. I have these. Just not the Cracker Barrel taste. Maybe they want use to continue to visit!
This is suppose to be a copycat recipe from cracker barrel hash brown casserole. It is good.
2 pounds frozen hash brown potatoes, thawed
1/2 CUP margarine, melted
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup onion, chop fine
1 can cream of chicken soup
2 cups colby cheese, grated
Preheat oven to 350. Spray 9x13 pan with non-stick cooking spray. Combine soup, margarine, salt, pepper, onions and cheese. gently mix in the potatoes and pour into prepared pan. Bake uncovered at 350 for 35-45 minutes.
My Husband purchased the Cracker Barrel Old Fashioned Country Cooking Cookbook from Cracker Barrel some years back. Here are the two recipes you requested!!
Hash Brown Potato Cassarole 8-10 Servings
2 cups shredded American or Cheddar Cheese
1 - 10 1/4 oz. can cream of chicken soup
1 cup sour cream
1 cup finely chopped onion
1/4 cup butter, melted
1/4 tsp. salt
1/4 tsp. pepper
1 - 32oz package frozen loose-pack hash browned potatoes - thawed
1 cup corn flakes, crushed
1 Tbsp. Butter, melted
In a large mixing bowl combine the shredded cheese, chicken soup, sour cream, chopped onion, 1/4 cup butter, salt and pepper. Mix well. Fold in the thawed hash browned potatoes. Turn mixture into a greased 9x13 baking dish. Toss together the cornflakes and 1 Tbsp. melted butter and sprinkle over the potato mixture. Bake @ 350 for about 1 hour or until the cassarole is golden brown and the potatoes are tender.
Southern Homemade Buttermilk Biscuits Yield: 16-20 biscuits
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup shortening
1 cup buttermilk
Sift together the dry ingredients, Cut in the shortening, add the buttermilk, and mix well. Turn out on a floured board. Roll out and cut. Bake at 450 degrees until browned.
I love the hash brown casserole as well..also anyone I know in my area in Canada loves Buttermilk biscuits. Maybe it`s just not to the taste of Ontario-ites. Now that you have a copycat recipe for the casserole. Enjoy! I`m going to make it too.
Go to recipezaar.com and enter #15242
I found a two sites that have Cracker Barrel recipes:
Thank-you; for the casserole recipe. My family is also big fans of all food that comes from Cracker Barrel Restaurants in the U.S.
Darlene-- Kitchener, ON, Canada
Here you go! Enjoy...sounds so decadent and delicious and a perfect dish for any brunch!http://www.kitchencraftsnmore.net/crackerbarrel.html
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