Cracker Barrel Hash Brown Casserole |
Name: |
Becky Huffman |
Base: |
Fort Leonard Wood |
Recipe: |
1 & 1/2 pounds hash browns or a 26 ounce bag of frozen.(I use left over baked potatoes) they have the best flavor
2 cups shredded Colby cheese
1/4 cup minced onion
1 cup whole milk
1/2 cup beef stock or canned beef broth
2 tablespoons butter, melted
1/2 tsp. garlic powderb
1 tsp. salt 1/2 tsp. pepper
Preheat your oven to 425 degrees.
Combine the hash browns, cheese and onion in a bowl.
Combine the milk, beef stock, "half" of the melted butter, garlic, salt and pepper in another bowl. Mix well, then pour over hash browns and mix.
Heat remaining butter in a "large" ovenproof skillet over high heat.
Once heated, spoon mixture in skillet and cook stirring occasionally, until hot and cheese has melted. (about 7 minutes)
Put skillet into heated oven and bake for 45 minutes or till hash browns have browned. |
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