Easy Cheesy Hashbrown Casserole (Cracker Barrel Style)
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 breakfast, brunch, or dinner.
Ingredients
- 6 cups shredded hashbrowns thawed if frozen/ about 32 oz
- 1 ½ tablespoon butter
- 1 ½ cup diced yellow onion
- 1 tablespoon 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 ½ 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 ½ cups of freshly shredded cheese (reserve the remaining 1 ½ cups for topping)
- Stir everything together until well combined. Season with salt and pepper to taste.
Assemble the Casserole
- Grease a 9x9 casserole dish with butter or cooking spray. Transfer the hashbrown mixture into the prepared dish, spreading it evenly.
- Top with the remaining 1 ½ 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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