Cracker Barrel's Hashbrown Casserole

From: Sanzibar ;-)

On Aug 5, 2008

I have made this casserole three or four times now, and I always get many compliments and requests for the recipe. I have used cream of mushroom and cream of celery soup with the same great results. Like other reviewers mentioned, I have found that thawing the hashbrowns is a good idea, and omitting or using less margarine is fine. I used this recipe for a camping trip recently. I made up the casserole in a disposable foil pan and froze it (without baking). We then cooked it over our campfire. The casserole was still frozen when we cooked it, but our coals in our fire were quite hot. It took about 45 minutes to heat completely through. We stirred it about every 10 - 15 minutes to prevent the bottom from burning. It was the hit of the camping trip!

From: Schwabina

On Jul 29, 2008

I'm sorry I've forgotten to review this, especially since I've made it several times over! It's really wonderful. I substituted cream of mushroom soup & used less butter last time, and I think I liked it even more! Thanks for sharing.

From: Terri F.

On Jan 29, 2002

I used the cream of mushroom soup also, and made two batches, one with and one without butter. The one without actually tasted better... creamier and didn''t have the fat on top after baking. Great recipe, but I would eliminate the butter.

From: LAURIE

On Jan 31, 2002

This is as close as it gets and I've been trying to duplicate for a long time. Thaw the shredded hash browns first otherwise casserole is really watery. A little more cheese and stirring about half way through really helped to crisp up the casserole. This one is a keeper. Thanks!!!