Lisa and I both just love Cracker Barrel’s hash brown casserole. Yesterday I was surfing the ‘Net and stumbled across one of those “copycat recipe” sites. Some of the recipes seemed kind of pointless – why spend $8 making a faux Big Mac at home when you can buy a real one 24 hours a day for $2? But the copycat recipe for the hash brown casserole intrigued me. It’s as simple as can be. It’s cheap to make. And it’s oh so goooood!
The following recipe has been slightly adapted from the one I found online. Lisa doesn’t like mushrooms, so I changed the soup from cream of mushroom to cream of chicken. I also decided to add a “broiler cycle” at the end to make the top of the casserole extra-crunchy. According to the website I snagged the original recipe from, if you want your casserole to be as close to Cracker Barrel’s as possible you’ll need to use Colby cheese and a 50-50 mixture of cream of mushroom and cream of chicken soup. As it turns out, my use of cream of chicken soup and a Colby\Jack cheese mix came incredibly close anyway.