Hash Brown Casserole (Cracker Barrel Copycat!)
User Reviews
4.9
180 reviews
Excellent
Hash Brown Casserole (Cracker Barrel Copycat!)
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This Hashbrown Casserole tastes just like the Cracker Barrel version and is so easy to throw together and serve with breakfast, or even dinner. (Plus, leftovers are freezer friendly!)
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Ingredients
- 1 small onion finely diced
- 1 tbsp olive oil
- 28-32 oz. frozen hash browns thawed*
- 1 stick butter melted
- 10.5 oz. cream of chicken soup (cream of cheddar works too)
- 16 oz. sour cream
- 2.5 cups cheddar cheese shredded
- 1/3 teaspoon pepper
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Instructions
- Preheat oven to 350° F.
- Heat olive oil in a small skillet over medium heat and add the onions. Soften for 5 minutes, then set aside.
- Pat the thawed hashbrowns dry.
- Set 1 cup of cheddar cheese aside for the top of the casserole, then combine all remaining ingredients in a large bowl, (hashbrowns included).
- Transfer to a greased 9x13 casserole dish and top with remaining cheese.
- Cover and bake for 45 minutes.
- Remove cover and increase heat to 400° F. Bake for an additional 10-15 minutes, until the top begins to crisp and brown slightly.
- Remove from the oven and let stand for 10 minutes prior to serving.
Notes
- 3 ways to thaw the hashbrowns:
- Pro Tip: I like to use Thick Cut Hash Browns. They hold up well in this casserole!
- Crock Pot Method
- Make-Ahead Method
- You can assemble this casserole the night before and store it in the fridge overnight, just be sure that your hash browns are thawed and patted dry when you combine them with the other ingredients.
- Storing Leftovers
- Place the package in the refrigerator overnight.
- Defrost them in the microwave.
- Let them sit at room temperature in a large bowl for about 45 minutes.
- Assemble as indicated in recipe, reserving some of the cheese to top it with. Place in a lightly greased Crock Pot.
- Heat on low for 4-5 hours or high for 3+1/2.
- Top with cheese, cover until melted, then serve.
- Note: Crock Pots vary in terms of temperature so you may want to check on it periodically as it cooks.
- Leftovers should be refrigerated in an airtight container and are best if used within 3 days.
You can also freeze leftovers, they're best if used within 3 months.
To reheat, let it defrost in the refrigerator and bake it in a 350° oven, covered, for 20-25 minutes. You can also microwave them until heated through.
- To reheat, let it defrost in the refrigerator and bake it in a 350° oven, covered, for 20-25 minutes.
- You can also microwave them until heated through.
Nutrition Information
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Calories
664kcal
(33%)
Carbohydrates
45g
(15%)
Protein
12g
(24%)
Fat
48g
(74%)
Saturated Fat
22g
(110%)
Cholesterol
92mg
(31%)
Sodium
971mg
(40%)
Potassium
799mg
(23%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1060IU
(21%)
Vitamin C
16.3mg
(18%)
Calcium
294mg
(29%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 664 kcal
% Daily Value*
| Calories | 664kcal | 33% |
| Carbohydrates | 45g | 15% |
| Protein | 12g | 24% |
| Fat | 48g | 74% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 92mg | 31% |
| Sodium | 971mg | 40% |
| Potassium | 799mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1060IU | 21% |
| Vitamin C | 16.3mg | 18% |
| Calcium | 294mg | 29% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
180 reviews
Excellent
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