I have shared my love of Cracker Barrel with you in the past and the disappointing fact that there are none in California 😦  The hubby and I took a little Arizona spring break trip a few weeks ago … you know what that meant … a Cracker Barrel stop!  These are my three rules that must be followed at the stop … shop the store, eat some fried apples and hash brown casserole.  Well … I didn’t get enough hash brown casserole … decided to make it at home!  I have made it before using a copycat recipe … this time I changed it up … partly by choice … part because the grocery store was out of shredded hash browns!  This resulted in a new favorite at my house … Cracker Barrel Hash Brown Casserole … my way …

Since my grocery store was out of frozen shredded hash browns, I bought the cube shaped ones … Ore Ida called them “southern style”, but I’m sure that any frozen hash browns would work just fine.  Basically, this is potatoes and cheese … two of my favorite things!

A large cast iron skillet was the perfect choice for Hash Brown Casserole, but a baking dish works great too!  I did lighten things up a little bit by using low-fat sour cream and low-fat/low sodium soup, regular works just fine if you choose it.

We ate this with Easter Sunday brunch and leftovers with dinner a few days later … it’s big and super simple!

Cracker Barrel Hash Brown Casserole – the SweetSimpleStuff way

• 1 (2-pound) package frozen hash browns (I used cubed), thawed
• Salt and pepper
• 1/4 cup butter (1/2 stick)
• 1/2 cup chopped onion (I used a sweet onion)
• 1 cup low-fat (light) sour cream
• 1 (10.75 ounce) can condensed “healthy choice” cream of chicken soup (low-fat, low sodium)
• 3 cups (12 ounces) shredded cheddar cheese (I used sharp cheddar) – divided

1. Heat oven to 350°F.  Spray a 12″ cast iron skillet or a 9″ x 13″ baking dish with non-stick cooking spray.  Spread the potatoes in the pan.  Season with salt and pepper.
2. Melt butter in a medium bowl in the microwave.  Add sour cream and soup, mix well.  Mix in onions and 1 cup of the cheese, then spread over the potatoes.  Sprinkle with remaining 2 cups of cheese.
3. Bake for 45-55 minutes, or until completely warm and the cheese is melted.  If you want a golden brown top … carefully broil for a few minutes, it browns quick!

recipe adapted from CopyKat Recipes

This is what I order at Cracker Barrel …

I consider the hash brown casserole as my main dish, then eat my biscuit covered with fried apples as dessert … call me crazy if you want, but I have convinced others to “make dessert” too 😉

We did a few more things on our trip … took a train to the Grand Canyon, drove thru the red rocks of Sedona and saw Montezuma’s Castle …

We did get our “kicks on Route 66” … stayed at a “park in front of your room” motel, ate a “burger in a basket” while sitting at the counter of a diner and saw a ton of Mustangs on their way to Las Vegas for the Mustang 50th Anniversary celebration.  I was amazed at the wildlife in the Grand Canyon … squirrels that have become so accustomed to humans, very brazen!  We were eating lunch and watched these two little guys …

They actually startled a couple that moved so quickly, that they didn’t even get a chance to pick up all of their trash.  Might be my favorite photo of the whole trip 🙂

This was my first trip to the Grand Canyon … AMAZING … highly recommend it!

Have you been to the Grand Canyon … or had Cracker Barrel Hash Brown Casserole … what about fried apples on biscuits?

♦  I share my stuff with these fun parties ♦