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This copycat Cracker Barrel Hash Brown Casserole brings that beloved restaurant taste straight to your home. Whipped up with defrosted hash browns, creamy sour cream, and stretchy melted cheese, it's a cozy, decadent side that works great for morning meals, midday gatherings, or evening dinners. Each mouthful delivers that perfect mix of smooth potatoes and melty cheese that's made the original so famous.
What Makes This Casserole Special
Anyone who's tried the famous hash brown casserole at Cracker Barrel knows there's something magical about its creamy goodness and that amazing cheese stretch. Our homemade take nails the original taste by mixing thawed potato shreds with rich cream of mushroom soup, melted butter, and tangy sharp cheddar. Every forkful gives you velvety potatoes, gooey cheese, and just enough seasoning to make your taste buds dance. It's a guaranteed hit at any table.
Ingredients for Hash Brown Casserole
- Main Components:
- 32 oz frozen hash browns, completely defrosted
- 1 medium onion, chopped small
- 2 cups sharp cheddar cheese, grated fresh
- 1 cup Colby cheese, grated fresh
- Wet Mixture:
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1/2 cup butter, melted down
- Flavor Boosters:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Extra Mix-ins:
- Crunchy bacon pieces
- Chopped bell peppers
- Cooked mushrooms
- Green onions to top it off
Easy Cooking Instructions
- Get the Oven Ready
- Heat your oven to 350°F (175°C). Coat a 9x13-inch baking dish with butter or cooking spray.
- Combine Everything
- In a big bowl, mix your thawed hash browns, chopped onion, mushroom soup, sour cream, and melted butter until everything's coated.
- Add Flavors
- Mix in your garlic powder, onion powder, paprika, salt, and pepper. Stir in 1 1/2 cups of the cheddar cheese until well blended.
- Fill Your Dish
- Pour the mixture into your greased baking dish and spread it out flat. Sprinkle the leftover cheddar and all the Colby cheese on top.
- Cook It Up
- Cover with aluminum foil and bake for 30 minutes. Then take the foil off and cook another 15 minutes till it's golden and bubbling.
Cooking Tricks for the Best Results
Make sure to totally defrost and dry your hash browns so they don't make the dish watery. Skip the packaged shredded cheese and grate it yourself for smoother melting. Let it sit for 10 minutes after baking so it's easier to cut into squares. Want a crispy top? Stick it under the broiler for 2-3 minutes at the end. Always taste your mixture before baking since flavors get stronger while cooking.
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How to Enjoy This Dish
Eat it piping hot next to scrambled eggs and crispy bacon for breakfast, or alongside grilled steak for dinner. Try topping it with a spoonful of sour cream and sliced green onions for extra kick. It goes amazingly with Easter ham or Sunday fried chicken. This dish is perfect for potlucks too since it stays warm for quite a while.
Keeping It Fresh and Planning Ahead
You can mix everything up to a day before and keep it in the fridge uncooked. Just let it sit out for half an hour before popping it in the oven. Got leftovers? They'll stay good in the fridge for about 4 days. You can also freeze the unbaked casserole for up to 3 months. Just thaw it overnight when you're ready to cook. Warm up single servings in the microwave or heat the whole dish covered in a 350°F oven until it's hot all the way through.
Frequently Asked Questions
- → Why should I thaw the hash browns?
- It keeps the casserole from turning watery. Plus, thawed potatoes mix with the other ingredients much better.
- → Can I prep this the night before?
- You sure can! Just pop it in the fridge overnight. Let it sit out before baking, and you might need to extend the bake time slightly.
- → What else can I use instead of cream of mushroom soup?
- Try cream of chicken or celery. The taste won’t be exactly the same, but it’ll still be tasty.
- → Can I make a low-fat version?
- Definitely. Swap in low-fat sour cream and reduced-fat cheese. The texture might be different, but it’ll still be yummy.
- → Why do you use two kinds of cheese?
- Sharp cheddar brings flavor while Colby melts beautifully and adds creaminess. Together, they’re perfect.