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Cracker Barrel Potato Casserole Recipe

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This recipe for Cracker Barrel Potato Casserole is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds frozen hash browns, thawed
1/2 cup butter, melted
1 can (10.75 ounces) cream of chicken soup
1 pint sour cream
1/2 cup onion, chopped
2 cups grated cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
Directions:
Directions:
Preheat oven to 350° F. Spray 11 x 14 inch casserole or baking dish with cooking spray.

In large bowl, combine all ingredients and stir together. Spread evenly in prepared pan. Bake for 45 minutes until top is golden brown.
Personal Notes:
Personal Notes:
To be sure your baking dish holds 4 quarts (16 cups), You’ll want enough room so that the casserole doesn’t completely fill the dish.

Any creamy soup will work in this casserole if you don’t have cream of chicken soup on hand. Cream of celery or mushroom soup work well too. Be sure the can is the same size.

For a twist, try using different cheeses like jalapeño cheddar, American or gouda.

For extra cheesiness, during the last 10 minutes of baking, sprinkle more cheese on top of the casserole, return to oven and continue to bake until cheese is melted.

 

 

 

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