Copy Cat - Cracker Barrel Hash Brown Casserole (with BACON!)
I needed something to go with my Ham and Polish Sausage and Sauerkraut I made for Easter dinner this past weekend. I wanted to do something different.
I made this recipe a LONG time ago, based on my friend, Candi's recommendation.
Candi knows food, she hosts her own food blog called The Devilish Dish.
The last time I made it, I forgot to take a picture.
I ran across the recipe again while looking through potato recipe ideas.
It was good from what I remembered, not that I could compare it to anything?
I have never even been in the door of a Cracker Barrel.
I can't stand preparing for a big meal when my pantry isn't organized. So the week before Easter, I gave it a good cleaning/organizing.
Why do children leave empty boxes in the pantry?
One of life's great mysteries I guess.
While I was gathering the ingredients to throw the casserole together Easter morning, I was in my well-organized pantry, and saw the bacon on the shelf. I decided bacon could only make a good thing better.
Copy Cat - Cracker Barrel Hash Brown Casserole
adapted from: food.com
2 pounds frozen shredded hash browns
1 stick butter, melted
1 - 10.25 ounce can cream of chicken soup
3 cups sour cream
2 Tablespoons dried chopped onion (or 1/2 cup fresh)
2 cups shredded sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1 - 3 ounce jar real bacon pieces
Preheat oven to 350 degrees, and prepare a deep 9x13 baking dish with non-stick cooking spray.
In a large bowl combine all of the ingredients.
Pour into baking dish and bake for 45-50 minutes.
Will be slightly brown on top.