Improved Cracker Barrel Hashbrown Casserole
There are lots of copy cat hashbrown recipes available. How do you improve on that cheesy deliciousness? The answer is bacon.
Equipment
- 1 Dutch Oven or 12" Skillet
Ingredients
- 32 oz frozen hashbrowns (shredded) these should be defrosted
- 1 lb bacon
- 1/2 cup melted butter
- 1 10 ¼ oz can cream of chicken soup can also use cream of cheddar
- 1 pint sour cream
- 2 cups shredded colby-jack cheese Use the cheese of your choice, but I prefer the colby jack!
Instructions
- Preheat oven to 350°
- In a large (12") cast iron skillet, fry your bacon. Make it crispy enough to crumble it up with the hashbrowns.
- Mix the hashbrowns with the rest of the ingredients in a large bowl, but hold back around ½ cup of your cheese to put on top of the casserole before baking.
- When you are done cooking the bacon, pour the majority of the grease out of your skillet. Leave a coating of bacon grease on the skillet.
- Break of the bacon into small pieces, and mix in with the rest of the ingredients in the mixing bowl.
- Place everything in your skillet and spread evenly. Top with the remaining cheese.
- Put it in the oven and bake for 45 minutes, or until it's hot and bubbly!
Nutrition
Serving: 629gCalories: 948kcalCarbohydrates: 23gProtein: 12gFat: 91gSaturated Fat: 43gPolyunsaturated Fat: 8gMonounsaturated Fat: 35gTrans Fat: 1gCholesterol: 146mgSodium: 459mgPotassium: 452mgFiber: 2gSugar: 2gVitamin A: 1051IUVitamin C: 10mgCalcium: 306mgIron: 1mg
Tried this recipe?Let us know how it was!