"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cracker Barrel's Cheesy Hash Browns, by Regan Kuipers, is from Brumbaugh Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. frozen hash browns 1/2 c. butter, melted 1 can cream of chicken soup 1 pt. sour cream 1/2 c. onion chopped 2 c. cheddar cheese, grated 1 tsp. salt 1/4 tsp. pepper 2 c. cornflakes, crushed 1/4 c. butter, melted
Defrost hash browns. Combine next 7 ingredients and mix in hash browns. Put all in a greased 9x13 pan. Saute cornflakes in butter and sprinkle on top. Cover and bake at 350º for about 40 minutes.
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