Cracker Barrel Hash Browns (Printable Version)
Layers of cheesy hash browns, onion, and soup all baked together for a crowd-pleasing comfort dish that feels like home.
# What You'll Need:
→ Main Ingredients
01 -
45 g margarine
02 -
170 g Colby cheese, grated
03 -
300 g cream of celery soup
04 -
300 g cream of mushroom soup
05 -
1 medium onion, finely chopped
06 -
900 g potato hashbrowns (frozen), thawed
# Step-by-Step Guide:
01 -
Slide your dish into that hot oven, bake until the cheese on top turns brown in some spots and everything looks golden, about 45–60 minutes.
02 -
Toss the last of your cheese over the whole thing and drop bits of margarine here and there on top.
03 -
Spoon your cheesy potato mix into the greased pan and spread it out nice and smooth.
04 -
Grab a 23 x 33 cm pan and lightly spray it so nothing sticks.
05 -
In a big bowl, mix the thawed hashbrowns, chopped onion, both canned soups, and about half the Colby cheese. Stir until everything’s mixed up.
06 -
Get your oven going at 175°C (350°F) so it’s hot when you need it.
# Additional Notes:
01 -
Hashbrowns need to be thawed completely or the bake won't cook evenly.
02 -
If you want it richer, swap out margarine for butter.