Ingredients for Cracker Barrel Hash Browns Casserole 2 Copycat By Todd Wilbur
- Frozen Shredded Hash Browns
- Colby Cheese
- 1/2 cup chopped onion
- 1 cup milk
- 1/2 cup beef broth
- Butter
- 1 teaspoon garlic powder
- 1 teaspoon salt
- Black Pepper
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How to Make Cracker Barrel Hash Browns Casserole 2 Copycat By Todd Wilbur
- Preheat oven to 425°F (220°C).
- In a large bowl, combine 4 cups frozen shredded hash browns, 1 cup shredded cheddar cheese, and 1/2 cup chopped onion.
- In a separate bowl, whisk together 1 cup milk, 1/2 cup beef broth, 4 tablespoons melted butter (divided; 2 tbsp in this step), 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pour the wet ingredients over the hash brown mixture and stir until everything is well combined.
- Heat the remaining 2 tablespoons of butter in a large, oven-safe skillet over medium-high heat.
- Spoon the hash brown mixture into the hot skillet, spreading it evenly.
- Cook on the stovetop for 5-7 minutes, stirring occasionally, until heated through and the cheese begins to melt.
- Transfer the skillet to the preheated oven and bake for 45-60 minutes, or until the top is golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
2g
Fat
84g
Carbs
12g