She Mixed Onion, Soup And Sour Cream. At First I Was Confused, But By The End- DROOL!
Since 1969, Cracker Barrel has been in the business of feeding Americans on the road. This is not your average American fast food joint but a business that prides itself on giving sojourners the feeling of a home away from home. Walk into any Crack Barrel restaurant and you are immediately hit with the aroma of good old home cooking, with diners relishing in the taste of gravy and biscuit that could be equivalent to that of grandma’s recipe. The company tries to preserve the rich cultural heritage of Southern America through their rich menu that features fantastic breakfast dishes, lunch and dinner menu a vast array of tasty desserts and not forgetting to include something equally wonderful for the kids.
32-oz. pkg. frozen hashbrown potatoes, thawed
salt and pepper to taste
10-3/4 oz. can cream of chicken soup
16-oz. container sour cream
1/2 c. butter, melted
1/2 c. onion, chopped
8-oz. pkg. shredded sharp Cheddar cheese
Place potatoes in a greased 13″x9″ baking pan. Sprinkle with salt and pepper; set aside. In a bowl, stir together soup, sour cream, melted butter and onion. Spread soup mixture over potatoes; stir gently. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 45 to 55 minutes, until bubbly and golden.
The key factor that has made the business what it is today is their ability to keep the meals very simple and interesting. Meals are served as fresh as possible; you meet the ice tea always freshly brewed, and the vegetables at their very best. It is important to keep your customers healthy while caressing their taste buds. With more than 600 stores in 42 stores, travelers are assured of pleasantly warm home cooked meal at almost every rest stop.