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cracker barrel cheesy hash brown recipe Copycat Casserole
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This copycat Cracker Barrel Cheesy Hash Brown Casserole delivers a comforting, cheesy potato dish perfect for weeknights or brunch. It features tender hash browns, a creamy sauce, and melted cheddar cheese, bringing a beloved restaurant classic home.
Ingredients
- 30 oz frozen shredded hash browns, thawed
- 10.5 oz can condensed cream of chicken soup
- 16 oz sour cream
- 2 cups shredded cheddar cheese (1.5 cups for mixture, 0.5 cup for topping)
- 0.5 cup unsalted butter, melted
- 0.5 cup yellow onion, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- Optional: 1-2 tablespoons milk (if mixture is too thick)
- Optional: diced bell peppers, chopped chives, or a pinch of cayenne pepper
Instructions
- Preheat Oven & Prep Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Thaw Hash Browns: Allow the frozen hash browns to thaw for at least 30 minutes at room temperature or overnight in the fridge. Squeeze out any excess moisture with a clean kitchen towel.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, melted butter, finely diced onion, salt, pepper, and garlic powder until smooth and well-combined.
- Add Hash Browns & Cheese: Gently fold in the thawed hash browns and 1.5 cups of the shredded cheddar cheese. Mix until everything is evenly coated in the creamy sauce. If the mixture looks too thick or dry, stir in 1-2 tablespoons of milk for added creaminess.
- Transfer to Dish: Pour the hash brown mixture into your prepared 9×13 inch baking dish, spreading it out evenly with a spatula.
- Bake Casserole: Bake for 45-55 minutes, or until the edges are bubbly and lightly golden brown and the center is set.
- Add More Cheese (Optional): If desired, sprinkle the remaining 0.5 cup of shredded cheddar cheese evenly over the top for the last 10 minutes of baking.
- Rest & Serve: Let the casserole rest for 5-10 minutes after baking to allow it to set for easier serving.
Notes
Squeeze excess moisture from thawed hash browns to prevent a watery casserole. Freshly shredded cheese melts better than pre-shredded. For lighter options, use low-fat sour cream or Greek yogurt. Consider adding diced bell peppers or chives for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240 g)
- Calories: 380 calories
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 50 mg
Keywords: Cracker Barrel, Cheesy, Hash Brown, Casserole, Copycat, American, Brunch, Easy, Family Meal
