This cozy Hashbrown Casserole is a warm and cheesy dish that’s perfect for breakfast or brunch. With crispy hashbrowns, creamy cheese, and a hint of onion, it’s simply irresistible!
Whenever I make this casserole, my family can’t get enough of it. It’s the ultimate comfort food that pairs well with eggs or bacon. Just beware of the seconds—you might want more! 😄
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns work best for this recipe because they offer that perfect crispy texture. If you don’t have them, you can use freshly grated potatoes, but soak them in cold water for a bit and ensure they’re patted dry before cooking.
Cream of Chicken Soup: This adds creamy goodness. If you want a vegetarian option, use cream of mushroom soup instead. You could also make a homemade version with heavy cream and broth as a base!
Cheddar Cheese: I like using sharp cheddar for more flavor. You can use mild cheddar, Monterey Jack, or even a blend of cheeses if you prefer. Just remember, the meltability is key!
Onion: Fresh onion adds a nice crunch and flavor. If you’re not a fan of onion, you can skip this or use onion powder instead.
Sour Cream: This brings in a tangy richness. Greek yogurt is a great alternative if you’re looking for something healthier. You won’t lose the creaminess, either!
What’s the Best Way to Prepare This Casserole for Maximum Flavor?
The secret to a great Hashbrown Casserole is in its assembly and baking. Start by preheating your oven to ensure even cooking. When mixing the ingredients, make sure everything is evenly blended. This helps every bite to be creamy and cheesy!
- Mix the thawed hashbrowns well with the other ingredients to ensure they are coated evenly.
- Gather all the ingredients ready to go before you start; it makes mixing easier!
- For a crispy topping, consider broiling it for the last few minutes of baking, but watch closely so it doesn’t burn.
Let it cool slightly before serving—this gives it a chance to set up and makes serving easier. Enjoy this dish as a hearty side or a main dish at any meal!
How to Make Cracker Barrel Hashbrown Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 1 (10.5 oz) can condensed cream of chicken soup
- 2 cups shredded sharp cheddar cheese
- 1/2 cup finely chopped onion
- 2 cups sour cream
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon salt (adjust to taste)
For Garnish:
- Fresh parsley, optional
How Much Time Will You Need?
This dish takes about 10 minutes of prep time and checks in at about 45 to 60 minutes for baking, making a total of around 1 hour to 1 hour and 10 minutes before you can dig in! Perfect for brunch or as a side at dinner.
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
Start by preheating your oven to 350°F (175°C). While the oven is warming up, grab a 9×13-inch baking dish and grease it with a bit of butter or non-stick spray to prevent the casserole from sticking.
2. Mixing the Ingredients:
In a large mixing bowl, combine the thawed shredded hashbrowns, cream of chicken soup, 1 1/2 cups of shredded cheddar cheese (set aside a little cheese for later), finely chopped onion, sour cream, melted butter, black pepper, garlic powder (if using), and salt. Use a large spoon or spatula to mix everything well until it’s nicely combined and creamy.
3. Assembling the Casserole:
Once your mixture is well blended, transfer it into the greased baking dish. Spread it evenly across the dish. If you reserved some cheddar cheese, sprinkle it on top to make a nice, cheesy crust.
4. Baking to Perfection:
Place the dish in the preheated oven and bake uncovered for about 45 to 60 minutes. You want it to be bubbly and the top to turn golden brown, giving you that delicious crispy texture on top.
5. Cooling and Serving:
When it’s done, carefully remove the casserole from the oven. Let it cool for about 5 to 10 minutes before serving—this helps it set a bit and makes it easier to serve. If you like, garnish with chopped fresh parsley to add a pop of color.
6. Enjoying the Casserole:
Serve warm as a delightful side dish alongside breakfast, brunch, or even dinner. Everyone will love the creamy, cheesy goodness that’s reminiscent of Cracker Barrel’s famous dish!
Bon appétit! Enjoy every cheesy bite of this heartwarming Hashbrown Casserole!
Can I Use Fresh Hashbrowns Instead of Frozen?
Yes, you can! If using fresh hashbrowns, be sure to soak them in cold water for about 30 minutes and pat them dry before mixing. This helps reduce excess moisture for a crispier texture in the casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! You can assemble the casserole a day in advance, cover it tightly, and refrigerate. When you’re ready to bake, simply pop it in the oven; you may need to add an extra 10-15 minutes to the baking time if it’s cold from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, or you can microwave it in short intervals, stirring in between.
Can I Substitute Sour Cream?
Yes, you can substitute sour cream with Greek yogurt or a different creamy alternative if you’re looking to lighten things up. Just ensure whatever you use retains a similar consistency for the best results.
