|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 65g||83%|
|Saturated Fat 33g||164%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're a fan of the hash brown casserole at Cracker Barrel, and you like meat and potatoes, this recipe is definitely for you. It's simple and straight-forward, from prep to on the table in under an hour. You can make it with any cooked meat; it is that versatile. I prefer using leftovers, because why not. Specifically, we'll use up pot roast, roast beef, or brisket if it is in the refrigerator. You can even use deli roast beef (have them slice it thickly and roughly chop it), or you can also use browned ground beef. If you have a few extra minutes, browning ground beef works nicely.
This is pure comfort food, and just the thing for a chilly night when the time is short, but you want something hearty. This recipe is super kid-friendly and sure to please the masses, especially on a busy weeknight.
- 1 (16-ounce) package frozen hash brown potatoes
- 1 (10 3/4-ounce) can of cream of mushroom soup
- 8 ounces/1 cup sour cream
- 1/2 cup milk
- 2 cups cooked pot roast (or roast beef or brisket, diced; or 1 pound ground beef (see note))
- 1/2 cup onions (diced)
- 1/8 teaspoon black pepper
- 1 cup cheese (Pepper Jack, Monterey Jack cheese, or a cheddar-Monterey Jack combo, shredded)
Gather the ingredients.
Preheat the oven to 350 F.
In a large mixing bowl, combine hash browns, cream of mushroom soup, sour cream, milk, pot roast, onions, and pepper and mix well.
Turn out into a greased 1 1/2-quart baking dish.
Sprinkle the shredded cheese over the top.
Bake 40 to 45 minutes until the cheese is golden, and the casserole is bubbly.
Serve and enjoy!
- To substitute in ground beef, use 1 pound ground beef, brown it in a skillet, and drain off the fat before adding it to the casserole.