This prompted me to try a copycat recipe. I tried a couple and they were way out of the park, I mean like, WAY off. I have read so many of these recipes and some are so completely different I wonder which one is out of their MIND and which is close! I have heard they use Colby, no they use cheddar, no they use Velveeta....well guess what?!?! I took my own ideas with a few hints from these other recipes and though I wouldn't say it is "OMG, EXACTLY" on, I would say it is the closest I have come.
I am using a cream soup in this bad baby. If you have a recipe for a cream soup, go with it, I am using it for the sake of time, and yes, even the flavor. I would venture to say you could change cream of chicken out for cream of mushroom as well. Sometimes I used canned cream soups, sue me. I don't necessarily enjoy the fact they are processed and sodium laden but hey, sometimes, a girl wants that kind of thing in her food. You have choices, just use them if you don't groove on it.
This is really easy and even if it isn't EXACTLY like Cracker Barrels, it is really good and such an easy side, especially for a crowd!
You will need
2lbs (or just under) frozen hash brown potatoes, THAWED
1 can cream of chicken soup (reg size small can)
1/2 cup melted butter
1 3/4 cups shredded Colby cheese
1/4 cup mild cheddar, shredded
1 tsp. salt (optional)
1 tsp. black pepper
1 tbsp. onion powder
Preheat your oven to 350 degrees F. Using a large bowl, combine ALL ingredients and stir. Better yet, wash your hands well, or use gloves and do it with your hands, because this is serious mixin' kids. Pour into your 9x13 pan, which you have sprayed with nonstick cooking spray, spread out evenly and bake 50-60 minutes. They will be golden and bubblah when you take them out!
Please let them cool a minute before you serve, nobody needs to lose mouth skin here. And let's face it, everything tasted better in my mom's very old 9x13 she gave me.
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