If you have traveled through the South you have certainly come across some of our amazing delicacies, like fried pig skins and sweet tea. You have also probably dined in some of our uniquely southern restaurant chains that can be found along the interstates down here - like the Waffle House or possibly a Krystal. And of course, there is the ubiquitous Cracker Barrel. Part store of kitchy country crap, I mean goods, and part lard heaven. You can fill your tank any time of day on any number of fried foods, be it big breakfast fare or deluxe diner. I never miss it when we take a road trip. Where else can you get a UT Vols stocking for next Christmas, fried okra served piping hot, and a moon pie for the road? And, then there is the hashbrown casserole. Probably my favorite thing about Cracker Barrel. It is like crack in a bowl.
So, imagine my delight when at my (latest) baby shower my BFF from high school, also a connoisseur of all foods southern, brought a hashbrown casserole that was a dead ringer for the stuff at Cracker Barrel. I ate it for days! She shared her recipe with me and the changes she made to it. If you are interested you can find the original recipe here, but here is how she makes this awesomeness.
You will need the following:
1 2 lb. pkg. frozen hashbrowns
8 oz. plain greek yogurt
1 can cream of onion soup
1 stick butter
1/2 cup chopped white onion
2 cups grated cheddar cheese
Place the potatoes in a greased 9×13 inch pan. Season with salt and pepper. Melt the butter in the microwave. In a bowl add the minced onions, greek yogurt, cream of onion soup, and melted butter. Mix these items together. Pour the soup mixture over potatoes; sprinkle with cheddar cheese. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.
I made this for Christmas morning, mostly as a gift to myself. It's that good people. It is also addictive. So, I'm warning you now, be prepared to crave this crack, I mean Cracker Barrel remake for awhile.