Cracker Barrel Hash Brown Casserole

 

Comfort food, for me, consists of; fried foods, chocolate, cheese and most things salty. Although I would not do much for a Klondike Bar, I would do extreme things for deep-fried mozzarella sticks with ranch. Fried chicken, love it. Grilled cheese, love it. Dark chocolate truffles, LOVE them. I would probably weigh 500 pounds if I knew how to successfully make fried chicken and/or dark chocolate truffles. Recipes would be appreciated, without nutritional facts. Thanks :)

You don’t need to change a thing from this recipe and it will turn out awesome. I have never tried the Hash Brown Casserole from Cracker Barrel, but I imagine this must be a close comparison – I really can’t see it getting much better.

I wish I had more pictures of the preparation for this recipe, but it was prepared in my early earlier blogging days.

Ingredients:

• 26 ounces bag frozen country-style hash browns

• 2 cups shredded Colby cheese

• 1/4 cup minced onion

• 1 cup milk

• 1/2 cup beef stock or canned broth

• 2 tablespoons butter, melted

• 1 dash garlic powder

• 1 teaspoon salt

• 1/4 teaspoon ground black pepper

Directions

1. Preheat oven to 425 degrees F

2. Combine frozen hash browns, cheese, and onion in a large bowl

3. 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

4. Heat the remaining butter in a large, ovenproof skillet (no plastic handle) 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 7 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

7. Enjoy

Note: If you do not have an ovenproof skillet (such as myself), you can prepare the dish up to step 6, where you can then transfer the ingredients into a casserole dish and proceed to bake it.