This yummy Hashbrown Casserole is loaded with crispy hash browns, creamy cheese, and a touch of onion. It’s perfect for breakfast or brunch and always a crowd-pleaser!
Let’s be real, who can resist cheesy goodness? I love making a big batch so I can enjoy leftovers all week. Perfect with eggs or just on its own! 😋
Key Ingredients & Substitutions
Frozen Shredded Hashbrowns: These are essential for that classic texture. If you can’t find them, you can use fresh grated potatoes, but make sure to squeeze out excess moisture!
Cheddar Cheese: Sharp cheddar gives a great flavor, but feel free to mix with Monterey Jack or Colby cheese for a milder taste. My personal favorite is a combination of sharp and mild for balance.
Cream of Chicken Soup: This adds creaminess and flavor. If you’re looking for a vegetarian option, you can use cream of mushroom soup instead or make a homemade cream sauce for more control over flavors.
Sour Cream: Adds richness to the dish. You can substitute Greek yogurt for a healthier option without losing creaminess. Just be aware of the tanginess!
How Do I Get the Perfect Texture for My Casserole?
The secret to the perfect hashbrown casserole lies in how you prepare the ingredients. Start by thawing your hashbrowns completely so they mix well. Too much moisture can make the casserole soggy.
- Always drain any excess liquid from your hashbrowns.
- If using fresh potatoes, grating them and then soaking in cold water for a few minutes helps reduce starch and excess moisture.
- Ensure your oven is fully preheated. This helps achieve a crispy top while keeping the inside creamy.
Let the casserole cool for a few minutes after baking. This helps it set a bit and makes serving easier. Enjoy your delicious creation!
How to Make Cracker Barrel Hashbrown Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1/2 cup (1 stick) unsalted butter, melted
- 1 medium onion, finely chopped
- 2 cups shredded sharp cheddar cheese, divided
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 pint sour cream (16 oz)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
How Much Time Will You Need?
This delicious Hashbrown Casserole takes about 15 minutes to prepare and 45 minutes to bake. So, in total, you’ll be looking at around 1 hour of your time before it’s ready to enjoy. Perfect for breakfast or brunch with family and friends!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, you can grease your baking dish to ensure the casserole doesn’t stick.
2. Mix the Ingredients:
In a large mixing bowl, combine the thawed hashbrowns, melted butter, finely chopped onion, 1 1/2 cups of the shredded cheddar cheese, cream of chicken soup, sour cream, salt, and black pepper. Mix everything together well until it’s nicely combined. It’s okay if the mixture looks a bit thick; that’s how it should be!
3. Prepare the Baking Dish:
Pour the mixture into the greased 9×13 inch baking dish. Spread it out evenly with a spatula so that it cooks uniformly.
4. Add the Cheese Topping:
Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top of the casserole. This will create a lovely cheesy crust as it bakes.
5. Bake Your Casserole:
Place the baking dish in the preheated oven and bake for 45 minutes. You’ll know it’s done when the casserole is hot and bubbly, and the cheese on top is melted and lightly golden brown!
6. Cool and Serve:
Once it’s out of the oven, let the casserole cool for a few minutes. This will help it set a bit. If you’d like, garnish with freshly chopped parsley for a pop of color!
Now dig in and enjoy this rich, creamy, and cheesy Hashbrown Casserole! A true Cracker Barrel favorite that you can easily make at home!
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Yes, you can use fresh potatoes! Just grate them and soak them in cold water for about 30 minutes to reduce starch. Make sure to drain and thoroughly dry them before mixing with the other ingredients to avoid excess moisture.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator. Just cover it tightly with plastic wrap or foil. When you’re ready to bake, allow it to sit at room temperature for about 30 minutes before putting it in the oven. Baking time may need to be adjusted if it’s cold from the fridge.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, Greek yogurt is a great substitute and will provide a similar tangy flavor with fewer calories. Plain yogurt can also work, but it may alter the texture slightly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave. If it seems dry, add a splash of milk or sour cream before reheating to bring back some creaminess!