This Cracker Barrel-style Cheesy Hashbrown Casserole is the ultimate comfort food, packed with layers of creamy, cheesy goodness. Made with hashbrowns (grated potatoes), onion, garlic, and a savory blend of cream of chicken soup and sour cream, it’s the perfect side dish for any occasion. With a generous amount of shredded cheese baked to golden perfection, this casserole is a crowd-pleaser that will have everyone coming back for seconds. Whether you’re serving it for a holiday feast or a cozy family dinner, this cheesy delight will quickly become a favorite at your table!
Why You’ll Love this Recipe:
- Ultimate Comfort Food: The creamy, cheesy texture is a warm, comforting hug in every bite—perfect for cozy dinners or family gatherings.
- Simple Ingredients: With just a handful of pantry staples like hashbrowns, onion, garlic, sour cream, and cheese, it’s easy to make but tastes like a special treat.
- Crowd-Pleaser: The rich flavor and cheesy goodness make this casserole a hit at any meal, from holiday feasts to weeknight dinners to brunch parties.
- Make-Ahead Friendly: You can prepare it in advance, saving you time on busy days while still serving a homemade, satisfying dish.
Ingredient Notes:
- Grated Potatoes (Hashbrowns): The base of the casserole, providing a hearty and slightly crispy texture. You can use frozen hashbrowns for convenience or grate fresh potatoes if you prefer.
- Onion: Adds a savory, slightly sweet flavor that balances the richness of the cheese and sour cream. Yellow onions are a great choice for this recipe.
- Garlic: A key flavor enhancer that gives the dish an aromatic, savory kick. Fresh minced garlic or garlic powder works well.
- Cream of Chicken Soup: Provides a creamy, savory base that brings everything together. It adds richness and depth to the casserole.
- Sour Cream: Contributes a tangy creaminess, making the casserole even more smooth and indulgent. You can substitute with Greek yogurt for a lighter twist.
- Shredded Cheese: A blend of sharp cheddar and mild cheese creates the perfect combination of flavor and meltability. Feel free to adjust the cheese mix based on your preference.
Dietary Restriction & Allergy Friendly Substitutions:
- To make gluten-free:
- To make a gluten free hashbrown casserole, use gluten-free cream of chicken soup or substitute with a homemade gluten-free version (such as one made with gluten-free flour or cornstarch).
- Ensure your hashbrowns are made without any gluten-containing additives.
- To make dairy-free:
- Swap the sour cream with a dairy-free alternative like coconut yogurt or cashew cream.
- Use dairy-free shredded cheese and a plant-based cream of chicken soup (or make your own version with coconut milk).
- To make vegetarian:
- Use a vegetable-based cream of mushroom soup instead of cream of chicken.
- Ensure the cheese is rennet-free if avoiding animal-derived ingredients.
Tips & Recipe Notes:
- Make Ahead: You can assemble the casserole the night before and store it in the refrigerator. Just pop it in the oven when you’re ready to bake, but be sure to add a few extra minutes of cooking time if baking from cold.
- Crispier Topping: For an extra crispy top, broil the hashbrown casserole for 2-3 minutes after it’s fully cooked—just watch it closely to prevent burning.
- Texture Variation: If you like a bit of texture, opt for shredded fresh potatoes instead of frozen hashbrowns. Be sure to squeeze out any excess moisture to avoid a soggy casserole.
- Frozen Hashbrowns Tip: If using frozen hashbrowns for your casserole, thaw them first and drain any excess moisture to prevent the casserole from becoming watery.
- Customize the Cheese: Feel free to mix up the cheese! Try adding some mozzarella for extra meltiness or pepper jack for a little spice.
- This casserole is rich, so a little goes a long way! It pairs wonderfully with lean proteins or a fresh salad for balance.
- You can freeze leftovers for up to a month. Just let it cool, then wrap it tightly before freezing. To reheat, bake from frozen, adding about 20 minutes to the cooking time.
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Cracker Barrel Style Cheesy Hashbrown Casserole
This Cracker Barrel-style Cheesy Hashbrown Casserole is the ultimate comfort food, packed with layers of creamy, cheesy goodness. Made with hashbrowns (grated potatoes), onion, garlic, and a savory blend of cream of chicken soup and sour cream, it’s the perfect side dish for any occasion.
Ingredients
- 6 cups shredded hashbrowns thawed if frozen/ about 32 oz
- 1 1/2 tbsp butter
- 1 1/2 cup diced yellow onion
- 1 tbsp minced garlic
- 1 10.5 oz can cream of chicken soup
- 8 oz sour cream
- 3 cups freshly shredded cheese such as cheddar or blend with colby
- salt & pepper to taste
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C).
Prepare the Onion and Garlic
- In a frying pan, melt 1 1/2 tablespoons of butter over medium heat. Add the diced yellow onion and cook, stirring occasionally, until the onions become translucent and softened, about 4-6 minutes.
- Add 1 tablespoon of minced garlic and cook for an additional 1-2 minutes until fragrant. Remove from heat and set aside.
Prepare the Casserole Mixture
- In a large mixing bowl, combine the following: shredded hashbrowns (if using frozen, thaw them first; if using freshly grated potatoes, squeeze out any excess moisture), 1 can cream of chicken soup, sour cream, cooked onion and garlic mixture, and 1 1/2 cups of freshly shredded cheese (reserve the remaining 1 1/2 cups for topping)
- Stir everything together until well combined. Season with salt and pepper to taste.
Assemble the Casserole
- Grease a 9×9 casserole dish with butter or cooking spray. Transfer the hashbrown mixture into the prepared dish, spreading it evenly.
- Top with the remaining 1 1/2 cups of shredded cheese and sprinkle with a light dusting of pepper.
Bake the Casserole
- Bake the casserole in the preheated oven for 45-55 minutes, or until the top is golden brown and the potatoes are fully cooked through. You can test the doneness and texture by inserting a fork into the center.
Rest and Serve
- Let the casserole stand for 5-10 minutes before serving to allow it to firm up and cool slightly.
Notes
- Hashbrowns:You can use frozen hashbrowns for convenience or grate fresh potatoes if you prefer. If using frozen hashbrowns, thaw them first and drain any excess moisture to prevent the casserole from becoming watery.
- To make gluten-free:
- Use gluten-free cream of chicken soup or substitute with a homemade gluten-free version (such as one made with gluten-free flour or cornstarch).
- Ensure your hashbrowns are made without any gluten-containing additives.
- To make dairy-free:
- Swap the sour cream with a dairy-free alternative like coconut yogurt or cashew cream.
- Use dairy-free shredded cheese and a plant-based cream of chicken soup (or make your own version with coconut milk).
- To make vegetarian:
- Use a vegetable-based cream of mushroom soup instead of cream of chicken.
- Ensure the cheese is rennet-free if avoiding animal-derived ingredients.
- Make Ahead: You can assemble the casserole the night before and store it in the refrigerator. Just pop it in the oven when you’re ready to bake, but be sure to add a few extra minutes of cooking time if baking from cold.
- Customize the Cheese: Feel free to mix up the cheese! Try adding some mozzarella for extra meltiness or pepper jack for a little spice.
- Nutritional Information is an estimate only and will vary according to specific ingredients and amounts used.
Nutrition
Calories: 474kcalCarbohydrates: 12gProtein: 17.3gFat: 32gSaturated Fat: 19.4gCholesterol: 98.1mgFiber: 1.6gSugar: 3.8g
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