Jack Browns Recipes

COPY CAT CRACKER BARREL HASHBROWN CASSEROLE RECIPE

Copy Cat Cracker Barrel Hashbrown Casserole Recipe image

This is my favorite casserole ever! Cracker Barrel Hashbrown Casserole needs just 5 minutes of prep and is absolutely cheesy, delicious and completely irresistible! The perfect breakfast casserole!

Provided by Holly Nilsson

Time 50m

Number Of Ingredients 7

Ingredients

32 ounces frozen shredded hash browns (defrosted)
½ cup melted butter
1 10 ¼ ounce can of cream of chicken soup (or cream of cheddar)
1 pint sour cream
½ cup onion (finely chopped)
2 cups colby cheese (grated)
¼ teaspoon pepper

Steps:

Preheat oven to 350°F.
Combine all ingredients in a large bowl reserving ½ cup of cheese for topping.
Place in a greased 9×13 casserole dish and top with reserved cheese.
Bake for 45-55 minutes or until hot and bubbly.

Nutrition Facts : Calories 355 kcal, Carbohydrate 23 g, Protein 10 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 68 mg, Sodium 503 mg, Fiber 1 g, ServingSize 1 serving

JACKFRUIT PULLED "PORK" SLIDERS

Jackfruit Pulled

Trick your taste buds with one of my favorite vegan food hacks of all time. Jackfruit is a magical ingredient in that it has a similar texture to pulled pork and can take on whatever flavor you cook it in. After one taste, I bet you'll be amazed!

Provided by Kardea Brown

Categories main-dish

Time 1h35m

Yield 12 servings

Number Of Ingredients 15

Ingredients

One 15-ounce can tomato sauce
1/2 cup vegan yellow mustard
1/2 cup firmly packed vegan dark brown sugar
1/3 cup vegan cane sugar
2 tablespoons apple cider vinegar
2 heaping teaspoons garlic powder
2 heaping teaspoons onion powder
2 teaspoons liquid smoke
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
1 small onion, sliced (1 1/4 cups)
Two 14.1-ounce cans jackfruit, drained
12 slider buns
Dill pickle chips, for topping

Steps:

Make the smoky sweet BBQ sauce: Combine the tomato sauce, mustard, brown sugar, cane sugar, vinegar, garlic powder, onion powder, liquid smoke and smoked paprika in a small saucepan. Bring to a boil, then simmer until thickened, about 30 minutes. Set aside. Season to taste.
For the sliders: Heat the canola oil in a saucepan over medium-high heat. Add the onion and cook until it begins to brown, 3 to 4 minutes. Add the jackfruit and 1 1/2 cups of the Smoky Sweet BBQ sauce and bring to a boil. Stir well to combine, then cover and simmer for 20 minutes, stirring occasionally. Add water if the sauce becomes too thick.
After 20 minutes, remove the lid and shred the jackfruit with two forks. Increase the heat and cook until the jackfruit is well coated with BBQ sauce and heated throughout, another 3 to 4 minutes. Remove the pan from the heat. Divide the jackfruit evenly among the slider buns and top with pickles.

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