One thing that makes America extraordinary is out capacity to head out from state to state to see all the diverse sights, yet now and again there's the same old solace also. Like Saltine Barrel, which has been up and running following 1969, bringing voyagers all over an extraordinary alternative for some really damn great nourishment (on the off chance that you ask me). One of their staple dishes that frustratingly haven't been reproduced yet is their hash-chestnut meal, as of not long ago.

The group over at Gooseberry Patch found an astonishing – but strange, formula that impeccably repeats the delectable taste you find most usually along expressways. With the onions and sharp cream were included with the cream of chicken I just knew they made sense of it. One thing I can say is thank you, and possibly locate the genuine formula for their flapjacks!

Copycat Wafer Barrel Hashbrown Goulash

32-oz. pkg. solidified hashbrown potatoes, defrosted

salt and pepper to taste

10-3/4 oz. can cream of chicken soup

16-oz. compartment harsh cream

1/2 c. spread, softened

1/2 c. onion, cleaved

8-oz. pkg. destroyed sharp cheddar

Place potatoes in a lubed 13″x9″ preparing skillet. Sprinkle with salt and pepper; put aside. In a dish, mix together soup, acrid cream, softened spread and onion. Spread soup blend over potatoes; mix tenderly. Sprinkle with cheddar. Prepare, revealed, at 350 degrees for 45 to 55 minutes, until bubbly and brilliant. Serves 6 to 8.