Recipe: Copy Cat {Cracker Barrel} Hashbrown Casserole

 

I have an obsession with the hashbrown casserole at Cracker Barrel that can't be normal.  Whenever we take the girls out to eat and we are near a Cracker Barrel, they always want to eat there.  You won't get a big argument from me because I can have my hashbrown casserole fix.  

I have searched for years for the right recipe that duplicates this dish.  Every recipe that I found called for canned soup and/or sour cream.  Don't get me wrong, those recipes are very tasty but they are not the same dish served at Cracker Barrel. 

Last week, as I was reading through my favorite blogs, I somehow came across The Pioneer Cookbook blog.  I scrolled through some of her delicious looking posts and came across her recipe for hashbrown casserole.  After reading the ingredients, I was skeptical, but couldn't wait to give it a try.  People....I am here to tell you this is it!  This is the one...my search is over!  Yes, it is true...no soup and no sour cream...just milk and beef broth.  

I made this for dinner a couple of days ago, along with some BBQ smoked sausage, and my family ate it up and loved it.  I substituted the vegetable broth that is called for in the original recipe with beef broth and I also increased the amount of garlic powder slightly.  Stirring the casserole midway through the cooking is key to making the dish have the consistency of Cracker Barrel's.

If you have an unhealthy obsession with hashbrown casserole like me, you need to make this...and thank me later.  If you don't have an unhealthy obsession with hashbrown casserole (what is wrong with you?), you need to make this dish and get a new obsession...and thank me later.  Perhaps we will pass by each other in the our therapist's waiting room!

PS...Cracker Barrel did not sponsor my post today...they should...for all the therapy that I need...

Enjoy!

Hashbrown Casserole

adapted from the original recipe by Miriam Barton/The Pioneer Cookbook

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Ingredients

• 2 large potatoes, peeled and grated
• 2 cups sharp cheddar cheese, grated
• 1/2 cup onion, finely chopped
• 1 cup milk
• 1/2 cup beef broth
• 2 tablespoons butter, melted
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder

Instructions

1. Preheat oven to 425ºF.
2. Lightly coat an 8 x 8-inch square baking dish with butter.
3. In a large bowl combine the potatoes, cheese, and onion.
4. In a separate bowl, stir together the remaining ingredients.
5. Spread the potato mixture into the prepared baking dish, then pour the liquid mixture over the potatoes.
6. Bake for 1 hour, stirring after 30 minutes.
7. Cool for a couple of minutes to allow potatoes to firm up.

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