When you marry a southern boy, you take a vow to love him in good times and in bad, to cherish and honor him . . . and to cook him lots and lots of fatty, cheesy, buttery, salty food!
So, I take my cue from Brian's favorite restaurant, and once a month, we indulge in "Cracker Barrel Dinner." (And then we go shopping for bigger pants!)
The swiss steak with onions and mushrooms slow cooks in the crockpot, and the smell wafts through the apartment for hours. The green beans with lemon pepper are cooked until all nutritional value is lost, making the perfect side dish. But the real Cracker Barrel showcase is the cheesy hashbrown casserole. Drool . . .
Cheesy Hashbrown Casserole à la Cracker Barrel
2 lbs frozen hashbrowns, thawed
2 cups cheddar cheese, shredded
1 medium onion, chopped
1/2 cup butter (1 stick), melted
1 can cream of chicken soup
1 tsp salt
1/2 tsp pepper
1. Preheat oven to 350°. In a large bowl, combine melted butter, cream of chicken soup, onion, salt and pepper.
2. Add thawed hashbrowns and cheese, stir until combined.
3. Spread the mixture in a 9x13 dish and bake for 40–60 minutes, or until done to your crispy or gooey likeness!
Enjoy, y'all . . .
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