If you’re a fan of Cracker Barrel’s signature hash-brown casserole, you’ll love this easy way to make this dish at home. Change up the flavor by using different types of cheese: we usually use Cheddar or a mix of Cheddar and Monterey Jack. This is a great side dish for brunch or for when you serve breakfast for dinner.
Makes 8 servings
26 oz. shredded hash-brown potatoes, thawed
2 cups (8 oz.) Cheddar or Colby cheese, shredded
1 cup milk
1/4 cup dry minced onion
1/2 cup beef stock
2 TBL butter
1/2 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
Mix cheese, milk, onion, beef stock, butter and seasonings over very low heat in a heavy saucepan until cheese is melted and sauce is smooth.
Butter bottom and sides of a large (3-qt.) casserole dish. Spread potatoes in an even layer in dish, and top with cheese sauce.
Cover dish with foil. Bake at 375 for 35 to 40 minutes, removing foil for the final 10 minutes of cooking if you want a crispy top on the casserole.
Copyright 2017 Barb Szyszkiewicz for Cook and Count.