Every year we take a road trip from New Jersey to Virginia to visit my in-laws. We usually stop at a Cracker Barrel along the way because the bathrooms are decent, they have a cute little store there to amuse my daughter and I love the hash brown casserole. Unfortunately I never knew about their reputation for practicing both racial and homosexual discrimination (actually, I shouldn't say practicing - it sounds like they've really got it down to a science). I was extremely disappointed by this news, to say the least. It made me have second thoughts about posting this recipe (which, you've probably guessed by now, is a Cracker Barrel knock-off). But then I realized that's exactly what I should do. Encourage everyone to make their own hash brown casserole at home. Who needs Cracker Barrel. My work here is done.
HASH BROWN CASSEROLE
Makes 12 side-dish servings
1 stick butter
1/2 cup finely minced onion
1 can (14.1 oz.) Amy’s Organic cream of mushroom soup (semi-condensed)
or 1 can (10 ¼ oz.) Campbell's condensed cream of mushroom or cream of chicken soup*
8 oz. sour cream
1 teaspoon salt
1/4 to 1/2 teaspoon black pepper
2 1/4 lb. potatoes or 1 bag (1 lb., 14 oz.) frozen shredded potatoes, thawed
2 cups grated cheddar cheese
*If using Campbell’s soup, increase sour cream from 8 oz. to 12-16 oz.
1. Preheat oven at 350˚ F. Grease a 9” x 13” glass baking dish.
2. Melt butter in a skillet over medium heat. Add onions and cook for 4 minutes. Set aside to cool.
3. If using fresh potatoes, peel and grate. Drain in a colander and squeeze out as much liquid as possible.
4. In a large bowl, combine, onions, soup, sour cream, salt and pepper; mix well. Add potatoes and cheese; mix well. Spread mixture evenly into the baking dish.
5. Bake for 45-55 minutes, or until golden brown on top and slightly bubbly around the edges.
|onion and butter|
|Amy's Organic Cream of Mushroom Soup|
|back of the can|
|soup, sour cream, salt and pepper|
|mixing with the onion and butter|
|mixed and ready to add the potatoes and cheese|
|adding the potatoes and cheese|
|mixed and ready for the pan|
|spread out in the pan|
|I'm sure you're wondering what that pile of lumpy red stuff is next to the |
eggs. I roasted some cherry tomatoes in the oven with a little olive oil and
salt and served them along side scrambled eggs with goat cheese and
chives. It's good, I recommend it. That other chunk of something on the
right is baked french toast. Not our usual breakfast (we had friends over).