Hash Brown Casserole (Cracker Barrel Copycat!)
User Reviews
4.9
Hash Brown Casserole (Cracker Barrel Copycat!)
Description
The casserole begins with hash browns that are thawed and patted dry to prevent excess moisture. Finely diced onions sautéed in olive oil add sweetness while melted butter enriches the base. Cream of chicken soup and sour cream create creamy binding, and shredded cheddar cheese adds sharpness and meltiness. Black pepper seasons the dish.
Baking the casserole covered at 350°F allows flavors to meld and cook through, while a final uncovered bake at 400°F crisps the cheese topping to a golden brown crust. Letting it rest before serving helps it to set for easier slicing and serving.
Hash browns can be thawed overnight in the fridge, in the microwave, or by sitting at room temperature. The recipe suits make-ahead preparations stored overnight. Leftovers keep for several days refrigerated and can be frozen up to three months, with reheating instructions provided for both oven and microwave. A slow cooker method offers an alternate cooking approach, adjusting for temperature variations.
Ingredients
- 1 onion finely diced, small
- 1 tbsp olive oil
- 28-32 oz. hash browns thawed, frozen
- 1 tick 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 black pepper
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
- Thaw hash browns fully and pat dry to avoid extra moisture in the casserole.
- Use thick cut hash browns for better texture; they hold up well during baking.
- To prepare ahead, assemble the casserole and refrigerate overnight before baking.
- Leftovers should be refrigerated in airtight containers and eaten within three days or frozen up to three months.
- Reheat leftovers by thawing and baking covered at 350°F or microwaving until heated through.
- A crock pot method can be used, cooking on low for 4-5 hours or high for over 3.5 hours, adding cheese at the end for melting.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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