Alice in the Kitchen

Hashbrown Casserole

Hashbrown Casserole is delicious. And it is absolutely not just for breakfast. I regularly take a pan of this delicacy to potlucks, and while it is not particularly complicated or original, it is always a hit. My version does taste similar to the Cracker Barrel dish, if that’s what you’re hoping to recreate.

There are a number of different variations on this dish, and I have come up with one that I really enjoy with a special addition – barbecue potato chips. Most of the recipes you will see call for either plain potato chips, cornflakes, or ritz crackers to be crushed and used as the topping. The barbecue potato chips on top are way better. Another tip – use sharp cheddar cheese. It gives the dish a zing that matches the topping.

• 1 bag frozen hash browns, thawed (30 oz)
• 1 stick butter, melted
• 1 can cream of chicken soup (10 oz)
• 1 cup sour cream
• 1 cup mayonnaise
• 1/2 cup onion, chopped
• 2 cups sharp cheddar cheese
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon garlic powder
• 1 small bag of barbecue potato chips, crushed (5 oz)

1. Preheat oven to 350° and coat a casserole dish (at least 9 X 13 size) with cooking spray.
2. Mix all of the ingredients, except potato chips, together in a LARGE bowl. I often use my hands to mix because it’s faster.
3. Spread mix into the pan and bake for 30 minutes.
4. Cover the casserole with the potato chips and bake for an additional 15 minutes.

Once it’s all mixed together, it should look like this:

And then once it’s baked (and half eaten), it should look something like this: