Wednesday, July 23, 2008

Cracker Barrel Old Country Store's Hash Brown Casserole

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Cracker Barrel Old Country Store's Hash Brown Casserole
Categories: side dish
Yield: 0 servings

1 pk frozen hash browns - (2 lbs)
Salt; to taste
Freshly-ground black pepper;
- to taste
16 oz sour cream
1 cn cream of chicken soup
1 stick butter
1/2 c chopped onion
2 c grated sharp Cheddar cheese

Place potatoes in a greased 9- by 13-inch pan. Season with salt and
pepper. In a bowl add minced onions, and mix together with sour cream and
cream of chicken soup. Pour soup mixture over potatoes; sprinkle with
Cheddar cheese and butter, that you have cut into cubes. Bake at 350
degrees for 45 minutes, or until all is completely warm, and the cheese
begins to melt.

This recipe yields ?? servings.

"CopyKat Recipes at"
S(Formatted for MC5):
"08-20-1999 by Joe Comiskey -"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1932 Calories; 195g Fat (88.8%
calories from fat); 20g Protein; 36g Carbohydrate; 2g Dietary Fiber; 459mg
Cholesterol; 2167mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1
1/2 Non-Fat Milk; 39 Fat.

NOTES : Cracker Barrel does not use sour cream, you might want to try some
chicken broth to bind everything together. I would keep two cans in mind,
starting with one, and then trying another. You would also want to use the
shredded and not the cubed hash browns. Oh yes, I would also omit the
cream of chicken soup. I would add just enough broth to make sure
everything is moistened, but do not soak the potatoes.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

Post a Comment