Cracker Barrel Hash Browns Casserole 2 - Copycat Recipe #96066
This is another copycat version of Cracker Barrels hash brown casserole. I found this recipe in a book borrowed from a friend , dont remember the name. The recipe here is designed for a skillet that is also safe for the oven. If you dont have one, you can easily transfer the casserole to a baking dish after its done cooking on the stove.
by mommy2taylor
1¼ hours | 20 min prep
SERVES 4
- 1 (26 ounce) package frozen shredded hash browns
- 2 cups shredded colby cheese
- 1/4 cup minced onion
- 1 cup milk
- 1/2 cup beef stock or canned beef broth
- 2 tablespoons butter, melted
- 1 dash garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 425 degrees F.
- Combine the frozen hash browns, cheese, and onion in a large bowl.
- Combine the milk, beef stock, half the melted butter, the garlic powder, salt, and pepper in another bowl.
- Mix until well blended, then pour the mixture over hash browns and mix well.
- Heat the remaining butter in large, ovenproof skillet over high heat.
- When the skillet is hot, spoon in the hash brown mixture.
- Cook the hash browns, stirring occasionally, until hot and all of the cheese has melted (about 7 min).
- Put the skillet into the oven and bake for 45 to 60 minute or until surface of hash brown is dark brown.
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5 stars