Hashbrown Casserole Better Then Cracker Barrels |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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recipe by Sparky Ingredients:
* 2 lb. bag of frozen shredded hashbrowns |
* 10.75 oz. can condensed cream of chicken soup |
* 8-12 oz. extra sharp cheddar cheese- grated |
* 1/2 cup butter |
* 1 small onion |
* 1 tsp. salt |
* 1/2 tsp. black pepper |
* 1 lb. chicken (optional) |
Directions:
1. ***First thing you need to do is thaw and dry out those hashbrowns. The
2. frozen hashbrowns develop a tremendous amount of water in the form of ice.
3. If you don’t remove this water your hashbrown casserole will be hashbrown
4. stew.***
5. - Preheat oven to 350 degrees.
6. - Place your frozen hashbrowns on a greased or non-stick cookie sheet and
7. thaw in oven for 20-30 minutes while the oven is pre-heating. It’s O.K. if
8. the top ones get a little dried out, you’ll rehydrate them in a few steps.
9. - Remove the hashbrowns from the oven and set aside until cool.
10. - Coarsely chop the onion and pan sauté over high heat.
11. - Set the onions aside and let them cool slightly.
12. - Put butter in 9x13 cast iron pan or a 12 cast iron skillet and place in
13. oven until butter has melted.
14. - Once the butter has melted pour butter, soup, cheese, onions, salt, and
15. pepper in large bowl and mix.
16. - Gently fold in the hashbrowns until just mixed.
17. - Rub any remaining butter around the sides of the pan/skillet to prevent
18. sticking.
19. - Pour/scoop the mix into the pan/skillet and spread evenly.
20. - Bake for 35-40 minutes. I usually broil mine for the last couple of
21. minutes to give the top a nice brown “crust”.
22. ***To make this a meal I like to add a pound of chicken. Grill or pan brown
23. the chicken and then pull into small bite size pieces. Add the pieces to the
24. mix at the same time you add the hashbrowns.***
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