Copy Cat Cracker Barrel Ham And Egg Casserole Recipe 425

COPYCAT CRACKER BARREL HASH BROWN CASSEROLE

Copycat Cracker Barrel Hash Brown Casserole image

Creamy, cheesy, easy, and the star of the breakfast, brunch, or dinner table. Comfort food at its finest!

Provided by lutzflcat

Categories Potato Casseroles

Time 1h5m

Yield 10

Number Of Ingredients 12

Ingredients

cooking spray
1 (30 ounce) package frozen shredded hash browns, thawed
2 ½ cups shredded Colby cheese, divided
1 (10.5 ounce) can cream of chicken soup
8 ounces sour cream
⅔ cup finely chopped onion
¼ cup unsalted butter, melted
1 large egg, beaten
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
chopped parsley for garnish (optional)

Steps:

Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
Garnish with chopped parsley and serve hot.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 20.5 g, Cholesterol 75.8 mg, Fat 23 g, Fiber 1.4 g, Protein 11.6 g, SaturatedFat 14.3 g, Sodium 592.8 mg

COPY CAT CRACKER BARREL HAM AND EGG CASSEROLE RECIPE - (4.2/5)

Copy Cat Cracker Barrel Ham and Egg Casserole Recipe - (4.2/5) image

Provided by Susan52

Number Of Ingredients 7

Ingredients

1/3 cup lean cooked diced ham†(country cured ham if available)
1 slice sourdough bread†(remove crust and cut to fit bottom of casserole dish)
4 to 5 eggs, beaten (you want one cup of eggs)
1/4 cup evaporated milk
1/4 teaspoons salt
1/4 teaspoons ground black pepper
1/2 cup shredded mild cheddar cheese

Steps:

Preheat oven to 350 degrees. Spray casserole dish with a non-stick spray and place sourdough bread on the bottom of casserole dish. Beat eggs; add salt, pepper and evaporated milk and mix thoroughly. Pour egg mixture over bread. Sprinkle diced ham and shredded cheese over egg mixture and cover with plastic wrap or another type of lid. Place casserole in the refrigerator overnight or in refrigerator for at least five hours. Bake for 20 to 22 minutes, depending on the depth of the casserole dish. You will know this is completely done when you shake the dish slightly and the eggs do not wiggle.

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