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Cracker Barrel Hash Brown Potato Casserole

A Copycat Kosher Recipe

KosherEye.com

Cracker-barrel-hashbrown-2_casserole

Ingredients

2 pounds frozen hash browns, defrosted (like Alexia)
1/2-cup butter, melted
1 can condensed cream of mushroom soup*
1 pint (8 ounces) of sour cream
1/2-cup onion, chopped
2 cups grated cheddar cheese
1-teaspoon salt
1/2-teaspoon pepper

Directions

Preheat oven to 350 degrees
Grease a 9 x 13 baking dish with cooking spray or oil
Spread defrosted potatoes in baking dish
Combine the onions, sour cream, melted butter and soup in a large bowl
Pour over potatoes. Top with shredded cheese
Bake for 30-45 minutes until top is golden brown and cheese is melted.

Notes

Serves 10-12

Recipe: kosher, dairy, side dish

* The original recipe calls for chicken broth. If you have time and would like to make a vegetarian  cream of "chicken" soup,try this recipe:
Parve (vegetarian) Cream of "Chicken" Soup:

 

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