Copycat Cracker Barrel Hashbrown Casserole
This Copycat Cracker Barrel Hashbrown Casserole is so easy to make with 8 affordable ingredients. Ideal for serving a crowd, we promise it tastes exactly like the restaurant's recipe and is simple to make in the comfort of your own home.
Servings: 18 servings
Calories: 194kcal
Ingredients
- 32 ounces frozen shredded hashbrowns thawed
- 8 ounces shredded sharp cheddar cheese divided
- 6 tablespoons melted butter
- 10.5 ounce can cream of cheddar soup
- 1 1/2 cups sour cream
- 2 tablespoons dried minced onion
- 2 teaspoons chicken Better than Bouillon
- 1 teaspoon garlic powder
- 1-1 1/2 teaspoon seasoning salt or salt and black pepper
Instructions
- Preheat oven to 350°F. Grease a 13X9-inch baking dish.
- In a large bowl, combine 1 1/4 cups of the shredded sharp cheddar cheese, melted butter, cream of cheddar soup, sour cream, dried minced onion, chicken Better than Bouillon, garlic powder, and seasoning salt.
- Fold the thawed hashbrowns into the mixture.
- Spread the mixture into the prepared baking dish. Top with the remaining cheese.
- Bake for 50-55 minutes or until the top is slightly browned and it's bubbling at the edges of the pan.
Video
Notes
Expert tips
- Make sure you thaw the hashbrowns in advance. This prevents the casserole from becoming watery in texture and also helps it to bake evenly.
- Grate the cheese yourself. When you use some brands of pre-shredded cheese, they'll have a powder on it that prevents it from melting as nicely. Grating the cheese from the block takes an extra minute of time and is so worth it.
- Add a protein. You can customize this to your liking, add cooked and chopped bacon or cooked and crumbled breakfast sausage if desired.
- If you want to lighten this hashbrown casserole up a little bit, you could use low-fat cheese or sour cream You could also substitute sour cream with Greek yogurt. It has a similar flavor, but more protein and less fat.
- Substitute for Cheddar Cheese Soup. In a sauce pan, melt 3 tablespoon salted butter over low heat. Whisk in 3 tablespoons all-purpose flour, and cook for a minute. Stir in 1/4 teaspoon salt, 1/4 teaspoon dry mustard, and 1 cup of milk. Once smooth and bubbles start to appear at the edges of the pan, add 1/2 cup of cheddar cheese. Once smooth and thickened, it's done.
Storage
Store any leftovers in an airtight container in the fridge for up to 3-5 days. Reheat in the microwave or oven until warmed through. It's also great slightly microwaved then finished off in the air fryer. You can freeze the leftovers as well for up to 2 months, just be sure to thaw and reheat. They may be a little bit softer in texture after reheating. When it comes to prepping this casserole in advance, you can mix the ingredients together in advance and keep in the fridge. While the oven preheats, allow the casseroleNutrition
Calories: 194kcal | Carbohydrates: 13g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 514mg | Potassium: 286mg | Fiber: 1g | Sugar: 1g | Vitamin A: 436IU | Vitamin C: 5mg | Calcium: 174mg | Iron: 1mg
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