My Husband's Meat Loaf and Myself trying out Copy Cat Cracker Barrel Hash Brown Casserole

I know I know I am running behind. My MIL came to stay with us Friday evening and so my husband cooked his Mom's meatloaf (with her help) and I made a different version than normal of Copy Cat Cracker Barrel Hash Brown Casserole. So here is a post of two recipes that go great together. We also had a vegetable medley of summer vegetables on the side.

Barbara's Meat Loaf

Ingredients:

2 pounds hamburger meat
2 eggs
1/2 can of Italian Flavored Bread Crumbs
1 small can of tomato sauce
1/2 small chopped onion
2 tsp Garlic Powder
2 tsp black pepper
Worcestershire Sauce to taste but Jason and Barbara use a lot of it.

Directions:

Mix all ingredients in a big bowl. Pat into a loaf and bake in a 9 by 13 cake pan at 350 oven for about an hour.


Copy Cat Hashbrown Casserole:

I tried this recipe with the option of either two cups of grated cheddar cheese (which I did) or 1 cup of grated cheddar cheese and one cup of cut up cubes of velveeta which I highly recommend and will do myself next time. What I really liked about this version is you fry the hash browns before you make the casserole. I also eliminated the salt.

Ingredients:

1 stick of butter
2 pounds of hash browns ( defrosted it frozen)
1 small onion chopped
salt and pepper
1 tablespoon of Olive Oil
2 cups of cheddar cheese ( You can also you 1 cup of cheese and use one cup of Velveeta)
1 can of cream of chicken soup ( 10 3/4 ounces) 



 Directions:




1. Preheat oven to 350 – oil or butter a 9×13 pan and chop onions
2. Melt butter in hot skillet then add onions. Once the onions are browning add the defrosted hash browns and add oil.
3. Cook until the hash is browning and tender.
4. Next take a large bowl and mix cheese and soup together.
5. Place the hash browns in the large bowl with the cheese and mix.
6. Place mixture into 9×13 pan .
7. Pop the pan in the oven for 30 minutes or until golden brown.