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Cheese Powders at Firehouse Pantry

Hash Brown Casserole
like Cracker Barrel's

Rich, cheesy baked potato casserole.

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Prep. Time: 0:45
Serves: 8

10.25 oz. can condensed cream of chicken soup
8 oz. Colby cheese - grated
1/2 cup melted butter OR margarine
1 sm. onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns

Ingredients at Firehouse Pantry

-Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.
-In a bowl, combine soup, cheese, butter, onion, salt, and pepper.
-Gently fold the potatoes into the mixture and pour into prepared pan.
-Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

Make It A Meal: Serve with Country Fried Steak like Shoney's and Fried Apples like Cracker Barrel's.

Visitor Comments

  • Made this recipe for company and it was delicious. To save some time I made it up the night before and put it in the frig. I mixed everything in a bowl as the directions called for. After doing that I sat down and thought oh darn the potatoes will turn brown. They did not and making it up the night before was a great time saver. Everybody loved it. Licked the platter clean. Definitely a keeper. Thank you.

  • I was a back-up cook at cracker barrel for quite some time, that being said, the recipe is very similar, except for the cream of chicken soup. The cream soup that they have does not have the same effect on the HBR. Anyways, good stuff.

  • I added spicy sausage to the dish and it added more flavor. Next time, I'll decrease the amount of salt (since the sausage added to the saltiness already) and onions. Will definitely make this dish again! Thanks!

  • Turned out super! Thanks!

  • I've been making this recipe for years (and I've noticed it is all over the country). Because my husband doesn't like the corn flakes, I mix one package of Ritz's Crackers (original) with 2 tablespoons of butter. In this case, he eats all of it.

  • The approximate cook time when you use unthawed hash browns is 2 hours and 15 minutes.

  • Yummy Recipe! You can substitute cream of celery or cream of mushroom soup (mushroom soup is better I think) instead of cream of chicken for a vegetarian version.

  • i LOVE this stuff... dlad to know its so easy to make.. thanks

  • When I was in college, I traded a friend and former chef at Cracker Barrel my grandma's Snickerdoodle recipe for his hash brown casserole recipe. It is almost exactly like what you have here, except no butter, and he used 8 oz. sour cream. I like to use the diced potatoes that already come with peppers and onions. The texture is not quite the same, but they are still just as good, and you skip a step!

  • We started putting all ingredients into a crock pot on high and then we let it cook for 3 hours. Very easy and delicious!! If we do bake the cheesy potatoes in an oven, we sprinkle the potatoes with crushed corn flakes mixed with margarine. yummy!!

  • This is a delicious dish and everyone wants the recipe after they have tasted it. I make it a little differently. I mix all ingredients together and on top of the cheese layer I sprinkle two cups of crushed corn flakes and drizzle 1/4 cup butter over the corn flakes.

  • Great recipe...feeds lot of people delicious

  • The Potatoes will not be done in an hour. It works much better if you thaw the potatoes first. I have made a similar recipe & failed 3 times to get the potatoes done--then a friend told me to thaw the potatoes & bake 350 degrees 1 hr. & they were just right.

  • This tasted great but I think that all of the ingredients should be mixed before baking. The layers didn't come out well the potatoes where dry on the bottom.

  • I have made this many times, I did not know that it was a CB menu item. I use the fresh hashbrowns and I have been adding a tub of cream cheese with chives to the ingred. I mix them all together before baking. A real favorite!!

  • Cracker Barrel potatoes excellent for an Easter brunch with spiral ham, fruit, rolls, and dessert. Delicious recipe.

  • We just got a Cracker Barrel in our area last year, and they don't have these on our menu. After reading your version of their recipe, I think I know why. We live near Pittsburgh, PA. There is a well known dish in our area called Pittsburgh potatoes, It started out at tailgate parties in the early 70s, when our Steelers were THE football team. Pretty soon everyone had the same recipe, everyone made them, they were so yummy! Our local recipe calls for the exact ingredients you list, except we thaw our hashbrowns first, and we mix the ingredients all together then put them in a buttered foil pan (for easy transport to the tailgate party!) and top them with crushed cornflakes and melted butter, bake them the same as you. There is a variation on our local recipe too, Greensburg is a town adjacent to Pittsburgh, and folks from there add 1/2 cup each finely chopped onion and green or red pepper, then put them in a crockpot for 6-7 hours on low. These are known as Greensburg potatoes. If your recipe is close to Cracker Barrel's, it's no wonder they don't serve it here, Pittsburgh potatoes can be found at LOTS of our local mom & pop restaurants.

  • This recipe was a great hit at a bridal shower I just gave. Everyone asked for the recipe and there was not one bite left. I found it very easy to make and will make it again. It is a new family favorite.

  • I thought this recipe was great...though I did slightly modify it. I doubled the onion to 1/2 c. added 3 teaspoons bacon drippings and 1/4-1/2c. real bacon crumbles from a bag such as Hormel or Oscar Meyer. We loved it! For those who prefer slightly more crispy we did a mix and broil method at the end where we broiled for a few minutes until crispy then mixed it up and broiled a little more to crisp the top very very good!

  • Use two cans of mushroom soup (or celery or chicken or combo) for moisture results. I make this for potlucks often and it dries out quickly while Sabbath school and church are going on without the extra soup. I also add the sour cream and a can of milk sometimes. A popular recipe, everyone seems to like it, even those not fond of sour cream. I make it without the sour cream also at times. Yummy! Thank you

  • I'm currently a back-up cook for Cracker Barrel and I can tell you that this recipe is nearly the same recipe that I follow when preparing the HBR for the grill line. The only thing is, the condensed soup that we use comes straight from the CB warehouse; it's a combination of mushroom and chicken soups with other spices. Also, thawing is VERY important. I can't wait to try one of the variations that I found on your website!

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