Cracker Barrel Hashbrown Casserole
If you’re looking for a comforting dish that evokes the warmth of home-cooked meals, look no further than Cracker Barrel Hashbrown Casserole. This cheesy and creamy delight is perfect for breakfast, brunch, or as a hearty side for dinner. With its crispy top and soft, flavorful interior, it’s sure to become a family favorite!
Ingredients
– 2 pounds frozen hash browns, thawed
– 1 cup sour cream
– 1 can cream of chicken soup
– 2 cups shredded cheddar cheese
– ½ cup melted butter
– 1 small onion, finely chopped
– Salt and pepper to taste
– Optional: diced bell peppers for added flavor
Servings and Cooking Time
This recipe serves 8 people. Preparation time is about 15 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
Each serving (1/8 of the casserole) contains approximately 350 calories, 20g fat, 30g carbohydrates, and 10g protein. This nutritional information is based on a standard serving size.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine thawed hash browns, sour cream, cream of chicken soup, and melted butter.
3. Add chopped onion, salt, and pepper to the mixture.
4. Fold in 1.5 cups of shredded cheddar cheese.
5. Grease a 9×13-inch baking dish with non-stick spray.
6. Pour the hash brown mixture into the baking dish evenly.
7. Sprinkle the remaining cheese on top.
8. Bake in the preheated oven for 45 minutes or until golden brown.
9. Remove from the oven and let it cool for about 10 minutes.
10. Serve warm and enjoy!
Alternative Ingredients
You can substitute sour cream with Greek yogurt for a healthier option. Additionally, use cream of mushroom soup instead of chicken soup for a vegetarian version.
Serving and Pairings
This casserole pairs wonderfully with scrambled eggs for breakfast, or as a side dish with grilled chicken or steak at dinner. Serve it alongside a fresh salad for a complete meal.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until heated through, or microwave in short intervals. This dish can be frozen for up to 2 months; just thaw and reheat before serving.
Cooking Mistakes
– Don’t skip thawing the hash browns for even cooking.
– Avoid overmixing; stir just until combined.
– Ensure your oven is preheated for proper baking.
– Use fresh ingredients for the best flavor.
– Don’t forget to let it cool before serving to set the texture.
Helpful Tips
– For extra crunch, top with crushed cornflakes before baking.
– Add cooked bacon or sausage for a meatier option.
– Customize with your favorite vegetables or spices.
– Make it a day ahead and bake before serving for convenience.
FAQs
Can I make Cracker Barrel Hashbrown Casserole ahead of time?
Yes, you can prepare it a day in advance. Just cover it and store it in the refrigerator until you’re ready to bake.
How do I make it gluten-free?
Use gluten-free cream of chicken soup and ensure all other ingredients are certified gluten-free.
Can I use fresh potatoes instead of frozen hash browns?
Yes, but you’ll need to grate and partially cook the fresh potatoes before mixing them into the casserole.
Is there a vegetarian version?
Absolutely! Replace cream of chicken soup with cream of mushroom soup and omit any meat ingredients.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for later use.
Conclusion
Cracker Barrel Hashbrown Casserole is a delightful dish that brings comfort and satisfaction to any meal. Its creamy texture and cheesy flavor make it a beloved favorite. Whether served at breakfast or dinner, it’s sure to please everyone at the table!
Cracker Barrel Hashbrown Casserole
Ingredients
- 2 pounds frozen hash browns thawed
- 1 cup sour cream
- 1 can cream of chicken soup
- 2 cups shredded cheddar cheese
- ½ cup melted butter
- 1 small onion finely chopped
- Salt and pepper to taste
- Optional: diced bell peppers for added flavor
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine thawed hash browns, sour cream, cream of chicken soup, and melted butter.
- Add chopped onion, salt, and pepper to the mixture.
- Fold in 1.5 cups of shredded cheddar cheese.
- Grease a 9x13-inch baking dish with non-stick spray.
- Pour the hash brown mixture into the baking dish evenly.
- Sprinkle the remaining cheese on top.
- Bake in the preheated oven for 45 minutes or until golden brown.
- Remove from the oven and let it cool for about 10 minutes.
- Serve warm and enjoy!
