I mentioned to you how much I love the Hash Brown Casserole from Cracker Barrel. It’s one of my favorite things to eat when I travel in the US. If I see a Cracker Barrel sign on the side of the road, I immediately salivate. Very Pavlovian…
So skimming thru this same internet, I found a bunch of recipes that looked awesome and reminded me of the hash brown casserole I usually have at Cracker Barrel. Most of them included bacon or other stuff that you and I do not eat anymore, so I came up with my adaptation… Here are the results:
1½ lbs (about ½ a bag) of frozen hash brown potatoes, somewhat thawed ½ medium onion, chopped finely 4oz of sour cream ½ can of condensed cream of mushroom soup – I use the reduced sodium version 1 cup shredded cheddar cheese 1 cup corn flakes, crushed Freshly Cracked Black Pepper to taste 1 tbs melted butter
- Pre-heat oven to 350°F.
- In a medium bowl, mix together all the ingredients, except the cornflakes and butter.
- Place the mixture in an oven-proof dish and top with the crushed corn flakes and drizzle melted butter over the corn flakes.
- Bake in oven for about 45 minutes to 1 hour, until the potato is fully cooked and the top is golden brown.
This version does not taste really like the casserole at CB, but it’s definitely mighty tasty. It’s those kind of recipes I love… where you just assemble the ingredients, place them in the oven and you can then leave it alone, while you shower, check your email, meditate and it’s ready. Just serve it with a salad on the side and you have a complete meal.