I love Cracker Barrel hashbrown casserole and this is better. I did make some changes, such as omitting the onion and adding about 1/2 cup of plain, Greek yogurt (for the tang of sour cream without the fat)and used Colby-Jack cheese instead of cheddar.
I mixed it all the night before, with the potatoes frozen, straight from the bag. Sprayed a 13x9 stoneware dish and spooned it in. Pressed it down, very lightly, covered with foil and refrigerated overnight. The next morning I took it out and set it at room temp for about 2 hours. Then baked uncovered, as directed, adding about 10 min to the bake time. It was sooo good and SO gone, quickly!
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I love Cracker Barrel hashbrown casserole and this is better. I did make some changes, such as...