This Hashbrown Casserole combines crispy hashbrowns, creamy cheese, and a touch of seasoning for a dish that’s warm and comforting. It’s like a hug on the plate!
Honestly, who can resist cheesy potatoes? I always make extra to share, but they disappear fast! It’s one of those recipes that makes everyone happy at breakfast or brunch.
Making this casserole is super easy. Just mix, bake, and enjoy! I love serving it with eggs or sausage for a cozy weekend meal that the whole family enjoys.
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns are the star here—they’re convenient and give the dish its signature texture. If you don’t have them, try using fresh potatoes. Just shred them and parboil for a few minutes.
Cream of Chicken Soup: This adds creaminess and flavor. If you’re looking for a vegetarian option, swap it for cream of mushroom soup or a homemade white sauce.
Sour Cream: It gives a nice tang. Greek yogurt is a great substitute if you’re looking for a healthier option, or if you’re out of sour cream.
Cheddar Cheese: Sharp cheddar is my favorite for this casserole. If you want a twist, use a blend of cheeses like Monterey Jack or Pepper Jack for some heat!
Melted Butter: It adds richness. You can use olive oil as a lighter alternative or even vegetable oil if that’s what you have on hand.
How Can I Ensure My Casserole is Creamy and Doesn’t Dry Out?
To keep your hashbrown casserole creamy, proper mixing and baking duration is crucial. The mix should be thick but evenly combined. Here’s how to achieve that:
- Make sure your hashbrowns are fully thawed so they mix well with other ingredients.
- Don’t skimp on the sour cream, as it’s key to the creamy texture.
- Cover the casserole with foil for the first 30 minutes of baking to trap moisture, then uncover to let the top brown.
- If baking for the full hour, check at the 45-minute mark to avoid overcooking.
Following these tips will ensure your casserole turns out rich, creamy, and with that perfect golden top! Enjoy making it!
Delicious Cracker Barrel Hashbrown Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 (30 oz) package frozen shredded hashbrowns (thawed)
- 1 (10.5 oz) can condensed cream of chicken soup
- 2 cups sour cream
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup melted butter
- 1 small onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This easy and comforting casserole takes about 15 minutes to prepare, plus 45 minutes to 1 hour to bake. A total of approximately 1 hour and 15 minutes. Perfect for a cozy meal with minimal fuss!
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
First, preheat your oven to 350°F (175°C). While that’s warming up, lightly grease a 9×13 inch casserole dish. This will help prevent your delicious casserole from sticking.
2. Mix the Ingredients:
In a large mixing bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, melted butter, finely chopped onion, salt, black pepper, and garlic powder (if you’re using it). Use a spoon or spatula to mix everything together until it’s well combined and evenly mixed.
3. Add the Cheese:
Now it’s time to stir in 1 ½ cups of the shredded cheddar cheese into the hashbrown mixture. This will add the cheesy goodness that everyone loves!
4. Assemble the Casserole:
Pour the hashbrown mixture into your prepared casserole dish, spreading it out evenly. This ensures that every bite will be just as delicious as the last. Sprinkle the remaining ½ cup of cheddar cheese on top.
5. Bake It Up:
Put the casserole in the preheated oven and bake for about 45 minutes to 1 hour. Keep an eye on it, and when it’s bubbly and the top is golden brown, it’s ready to come out!
6. Cool and Garnish:
Once you remove the casserole from the oven, let it cool for a few minutes. This helps it set a bit and makes serving easier. Just before you serve, sprinkle some fresh chopped parsley on top for a pop of color and freshness.
Enjoy your homemade Cracker Barrel Hashbrown Casserole! It’s a delicious side dish or main event for breakfast, brunch, or any gathering. Your family and friends will love it!
Can I Use Fresh Hashbrowns Instead of Frozen?
Yes, you can use fresh shredded potatoes! Just shred them and parboil for a few minutes to soften before mixing them with the other ingredients. This will help them cook evenly in the casserole.
How Can I Make This Recipe Vegetarian?
To make the casserole vegetarian, simply substitute the cream of chicken soup with cream of mushroom soup or a homemade white sauce. This keeps the flavors rich and creamy without using any meat products.
What Can I Do with Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through, or microwave in individual servings for a quick meal.
Can I Add Extra Ingredients to the Casserole?
Absolutely! Feel free to stir in cooked bacon, ham, or vegetables like bell peppers or spinach for added flavor and nutrition. Just make sure any additional ingredients are cooked before adding them to the mix.