I learned the Cracker Barrel recipe from a delightful woman named Lacey who worked at an A&W drive-in near Philadelphia after college. The casserole comes from Lacey's mother, who was a home economics teacher who taught her students how to create this dish. The secret to the casserole is to slice the potatoes as thin as possible, so that you have a large number of surface area. This allows the cooking oil to get to the potatoes quickly, and results in a tender casserole.
This recipe is a little bit of a challenge because you need to cook the potatoes separately. To make the potatoes thin, simply boil the potatoes in salted water for 10 to 15 minutes, until soft and tender.
Place the cold potatoes in a large bowl and mix them with the Colby cheese, milk, beef broth, and spices. Mix well and set this mixture aside. After 15 minutes, preheat the oven to 350 degrees Fahrenheit.
Remove the lid and check to see if your potatoes are browning. If not, you might need to turn the heat down to low and continue to cook. Once the potatoes are brown on most sides, add the seasoned beef and mix. Place the lid back on the skillet and continue to cook the meat until the meat is slightly browned. To test for doneness, grab a piece of the meat and cook it on your fork. Once you start to see the meat cook, take it off the heat.
This was SO delicious! I made this for a kid’s party and everyone went back for seconds. I made it the same way as the original recipe except I used red wine vinegar on the cabbage instead of white vinegar. It was so much better and the kids didn’t even notice the change! I served it with the smallest amount of French bread so they could dip their bread into the soup.
I'm new to cooking and had never made a soup before. I was skeptical at first but this recipe came out delicious. I would make again for sure. I would probably cut a little more of the beef because the beef was tender but also cooked through. I would also use a larger pot. I cut the servings down because I'm feeding 4 instead of 6.
I'm new to cooking and had never made a soup before. I was skeptical at first but this recipe came out delicious. I would make again for sure. I would probably cut a little more of the beef because the beef was tender but also cooked through. I would also use a larger pot. I cut the servings down because I'm feeding 4 instead of 6. I put everything in a slow cooker and cooked on low for 6 hours (4 hours after adding the salt and pepper and 2 more for the cheese to melt, then just left it on low for the remaining 2 hours. Wonderful! 827ec27edc