This hearty Cracker Barrel Hashbrown Casserole is packed with creamy goodness and cheesy flavor! It’s made with crispy hashbrowns, sharp cheddar cheese, and a tasty blend of seasonings.
Imagine a warm, cheesy dish that makes breakfast a treat any time of day. I love serving it for brunch or as a side dish at dinner—it always gets smiles around the table!
Key Ingredients & Substitutions
Frozen Shredded Hashbrowns: These provide the base of the casserole. If you can’t find frozen ones, fresh grated potatoes work too! Just remember to squeeze out excess moisture for best results.
Unsalted Butter: This adds richness. You can swap it for olive oil or a dairy-free butter if you need a lighter or vegan option.
Onion: A medium onion gives flavor and aroma. You can use shallots or green onions for a milder taste, or skip it altogether if onions aren’t your thing.
Sour Cream: This ingredient contributes creaminess and tang. Greek yogurt is a great substitute if you’re looking for a healthier option. Just ensure it’s plain yogurt!
Cream of Chicken Soup: This creates a creamy texture. Feel free to swap with cream of mushroom soup for a different flavor, or use a homemade roux with broth and milk as a lighter alternative.
Sharp Cheddar Cheese: My favorite for flavor! You can switch to mild cheddar or use a blend of cheeses like Monterey Jack and Gouda for a different twist.
How Can I Ensure My Hashbrown Casserole is Creamy and Not Dry?
To keep your hashbrown casserole creamy, avoid over-baking. Here’s how to get that perfect texture:
- Mix everything really well to ensure the potatoes are evenly coated with the sauce.
- Keep an eye on it in the oven. Once it’s bubbly and the top is golden, it’s ready to go!
- Letting it sit for a bit after baking allows it to set up nicely and makes serving easier without losing moisture.
Using these tips, you’ll end up with a deliciously creamy casserole that everyone will love!
Cracker Barrel Hashbrown Casserole
Ingredients You’ll Need:
- 1 (32 oz) bag frozen shredded hashbrowns, thawed
- 1/2 cup (1 stick) unsalted butter, melted
- 1 medium onion, finely chopped
- 2 cups sour cream
- 1 can (10.5 oz) cream of chicken soup
- 3 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional garnish: chopped fresh parsley
How Much Time Will You Need?
This hearty casserole takes about 15 minutes to prepare, plus 45 minutes to 1 hour for baking. So, in total, you’re looking at around 1 hour to 1 hour and 15 minutes before it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure your casserole cooks evenly. Also, grease a 9×13-inch baking dish to prevent sticking!
2. Mix All the Ingredients:
In a large mixing bowl, combine the thawed and drained hashbrowns with the melted butter, finely chopped onion, sour cream, cream of chicken soup, 2½ cups of the shredded cheddar cheese, salt, and black pepper. Use a big spoon or spatula to mix everything well until it’s nicely blended.
3. Spread in the Baking Dish:
Now, take your mixture and spread it evenly into the greased baking dish. It’s important to distribute it evenly so it cooks thoroughly.
4. Add More Cheese:
Sprinkle the remaining ½ cup of cheddar cheese evenly over the top of the mixture for that delicious cheesy crust.
5. Bake It Up:
Place the dish in the oven and bake it uncovered for about 45 minutes to 1 hour. You’ll know it’s done when it’s hot and bubbly, and the top is a beautiful golden brown. Keep an eye on it so it doesn’t overcook!
6. Let It Rest:
Once out of the oven, let the casserole sit for 5-10 minutes. This resting time helps it set and makes it easier to serve.
7. Serve and Enjoy:
Optionally, you can garnish with some chopped fresh parsley for a pop of color and freshness. Serve warm and enjoy your deliciously creamy, cheesy hashbrown casserole!
This dish is perfect for breakfast, brunch, or even as a side for dinner. It’s comfort food at its best!
Can I Use Fresh Hashbrowns Instead of Frozen?
Yes, you can use fresh hashbrowns! Just make sure to squeeze out any excess moisture before mixing to achieve the best texture in your casserole.
What Can I Use in Place of Cream of Chicken Soup?
If you prefer a different flavor or a vegetarian option, you can substitute cream of mushroom soup. Alternatively, you can make a homemade creamy base using a roux made with butter, flour, and broth mixed with some milk.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat portions in the microwave or oven until warmed through. Adding a splash of milk can help restore creaminess when reheating!
Can I Make This Casserole Ahead of Time?
Absolutely! You can assemble the casserole a day in advance, cover it, and refrigerate until you’re ready to bake. Just add about 10-15 minutes to the baking time if it’s going in the oven straight from the fridge.