Ah, my dear friend! Today, I want to share a little gem from my recipe vault—one that’s perfect for cozy gatherings or a comforting dinner at home. We’re diving into the world of creamy, cheesy goodness with a Copycat Cracker Barrel Hashbrown Casserole! Picture fluffy, golden hashbrowns mingling with velvety cheese and a touch of onion—pure nostalgia in a dish!
Why you’ll love this recipe
The magic of this casserole is that it embraces all the classic flavors reminiscent of the beloved restaurant chain without the need for a visit. It’s unapologetically rich and warm, making it the perfect side dish for family meals or a crowd-pleaser at potlucks. The beauty lies in its simplicity; most of us already have the ingredients on hand, making it an effortless choice.
What makes this dish truly special is its versatility. If your crowd enjoys a little kick, it’s easy to add jalapeños or a sprinkle of paprika. Pair it with grilled chicken for a hearty dinner or serve it alongside your favorite brunch dishes. One bite, and I promise you’ll be hooked! Plus, it’s a fantastic way to brighten chilly days or even rainy afternoons.
Gather these ingredients
Now, let’s talk about what you’ll need for this divine creation:
- Frozen Shredded Hashbrowns (2 lbs): These are your base, providing that delightful crunch and heartiness. No need to thaw them; they’ll bake up perfectly in the dish.
- Chopped Onion (1/2 cup): A bit of diced onion brings a subtle sweetness and dimension to every mouthful. If you’re not fond of onion, feel free to leave it out or substitute with finely chopped green onions for a milder flavor.
- Cream of Chicken Soup (1 can): This is the glue that holds everything together. It adds creaminess and a burst of savory flavor. If you’re looking for a lighter version, you can use cream of mushroom soup instead.
- Sour Cream (1 cup): Ah, the hero of tang! Sour cream enriches the texture and balances the flavors beautifully. Greek yogurt can work as a healthier swap here if you’re feeling adventurous.
- Shredded Cheddar Cheese (2 cups): Cheese, glorious cheese! I like a sharp cheddar for its robust flavor, but feel free to mix in some Monterey Jack or pepper jack for a fun twist.
- Melted Butter (1/2 cup): It adds richness and depth. Don’t skimp—this is where a lot of the flavor comes from, and let’s be honest, butter makes everything better!
- Salt and Pepper: These simple seasonings elevate the dish. Adjust to your taste!
How this recipe comes together
Let’s roll up our sleeves and get cooking! Here’s a step-by-step guide on how to whip up this casserole:
- Preheat your oven to 350°F (175°C). This is the first step in preparing for the casserole magic to happen.
- Combine the ingredients. In a large mixing bowl, toss together the frozen hashbrowns, chopped onion, cream of chicken soup, sour cream, and half of the shredded cheddar cheese. Stir until everything is revealed as one glorious mixture!
- Add the butter. Pour in the melted butter and season generously with salt and pepper. Remember, a little goes a long way with seasoning, but don’t be shy!
- Spread the mixture evenly into a greased 9×13 inch baking dish. You want it to be nice and even so it cooks evenly.
- Top it off. Sprinkle the remaining cheddar cheese on top. Because let’s be real, the more cheese, the better!
- Bake it in the preheated oven for 45-50 minutes until it’s all bubbly and golden. Keep a close eye! The anticipation is some of the best part.
- Cool slightly before serving. Let it sit for about 5-10 minutes—this helps the flavors meld beautifully.
Best way to enjoy it
Here’s where the fun begins! This hashbrown casserole is best served warm right out of the oven. I love pairing it with a simple green salad drizzled with a zesty vinaigrette to balance the richness. If you’ve got some crispy bacon bits or fresh chives on hand, sprinkle those on top for a pop of flavor and color. For a breakfast twist, serve it alongside scrambled eggs or fresh fruit!
Storage and reheating tips
Once the casserole magic has cooled, you might find yourself with leftovers (if you’re lucky!). To keep them fresh, store any uneaten casserole in an airtight container in the fridge for up to 4 days. When reheating, pop it back in a warm oven at 350°F (175°C) until heated through, or for quicker results, microwave a portion in short intervals, stirring in between.
And if you’re a batch-maker like me, this casserole freezes fabulously! Just portion it into freezer-safe containers, and it will keep for up to 3 months. Thaw it overnight in the fridge before reheating, and you’ll have a taste of comfort waiting for you!
Helpful cooking tips
- Don’t rush the cooling phase; I know the temptation is real, but letting it cool slightly will give you neater slices when serving.
- If you’re using fresh hashbrowns, parboil them for a few minutes before mixing them into the casserole to ensure they cook through perfectly.
- For that extra layer of flavor, try toasting your spices in the melted butter before adding it to the mixture—it’s pure magic!
Creative Twists
Feel free to play with this base recipe! Want to jazz it up? Add some cooked, crumbled sausage or shredded chicken for protein. If you’re a fan of spicy food, sprinkle in some diced jalapeños or a dash of hot sauce. As for the cheese, be adventurous! Go for a blend of the cheese you adore, or add some crumbled feta for an unexpected burst of flavor.
Ingredients
- 2 lbs frozen shredded hashbrowns
- 1/2 cup chopped onion
- 1 can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup butter, melted
- Salt and pepper, to taste
Directions to follow
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix frozen hashbrowns, onion, cream of chicken soup, sour cream, and half the cheddar cheese.
- Stir in melted butter and season with salt and pepper.
- Spread the mixture in a greased 9×13 inch baking dish.
- Top with remaining cheddar cheese.
- Bake for 45-50 minutes until bubbly and golden.
- Allow to cool slightly before serving.
Common questions
Can I make this casserole ahead of time? Absolutely! You can prepare it the night before and just pop it in the oven when you’re ready.
What can I substitute for sour cream? Greek yogurt works beautifully if you’re looking for a healthier option.
How spicy is this dish? It’s pretty mild, but add jalapeños or hot sauce if you want some heat!
Can I use fresh hashbrowns? Yes, just parboil them first to ensure they cook through properly in the casserole.
How long does it last in the fridge? It’ll stay fresh for about 4 days if properly stored in an airtight container.
I hope you’re feeling inspired to whip up this dish. It’s your chance to create something special that not only nourishes but warms the heart. Remember, cooking is all about joy and experimentation, so don’t hesitate to add your own flair! Happy cooking, my friend!
Copycat Cracker Barrel Hashbrown Casserole
Description
A delightful copycat recipe of the famous Cracker Barrel Hashbrown Casserole, perfect for cozy gatherings or hearty dinners.Ingredients
Casserole Ingredients
Directions
Cooking Instructions
Preheat the oven
Preheat your oven to 350°F (175°C).Mix Ingredients
In a large mixing bowl, toss together the frozen hashbrowns, chopped onion, cream of chicken soup, sour cream, and half of the shredded cheddar cheese.Stir until mixed thoroughly.Add Butter and Season
Pour in the melted butter and season with salt and pepper.Mix until combined.Spread Mixture
Spread the mixture evenly into a greased 9x13 inch baking dish.Top with Cheese
Sprinkle the remaining cheddar cheese on top.Bake
Bake in the preheated oven for 45-50 minutes until bubbly and golden.Keep an eye on the casserole as it bakes.Cool and Serve
Allow to cool slightly before serving.Let it rest for about 5-10 minutes.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 10g50%
- Trans Fat 0g
- Cholesterol 45mg15%
- Sodium 800mg34%
- Potassium 450mg13%
- Total Carbohydrate 50g17%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 12g24%
- Vitamin A 15 IU
- Vitamin C 6 mg
- Calcium 25 mg
- Iron 4 mg
- Vitamin D 0 IU
- Vitamin E 0 IU
- Vitamin K 2 mcg
- Thiamin 4 mg
- Riboflavin 6 mg
- Niacin 15 mg
- Vitamin B6 6 mg
- Folate 6 mcg
- Vitamin B12 10 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
