This cheesy and crispy hashbrown casserole is a breakfast favorite! It combines perfectly shredded potatoes with creamy cheese and a crunchy topping for that extra yum.
Who wouldn’t want a warm dish full of cheesy goodness? I love serving this at brunch or as a side for dinner—it’s always a hit with family and friends! 🥔❤️
Key Ingredients & Substitutions
Frozen Shredded Hashbrowns: These are the star of the show! They’re convenient and save prep time. If you can’t find them, you can use freshly grated potatoes, but remember to squeeze out excess moisture. This keeps the casserole from getting soggy.
Cream of Chicken Soup: This adds creaminess and flavor. If you’re looking for a vegetarian option, try cream of mushroom or a homemade white sauce. It’ll still be tasty!
Sharp Cheddar Cheese: Sharp cheddar gives that nice tangy flavor. Feel free to switch it up with mild cheddar, or even mozzarella for a different texture. You can also mix in some pepper jack for a spicy kick.
Sour Cream: This ingredient brings creaminess and a bit of tang. If you prefer a lighter version, Greek yogurt is a perfect substitute.
Butter: It adds richness to the dish. For a healthier option, consider using olive oil or a plant-based butter substitute.
How Do I Ensure My Casserole is Creamy and Crisp?
Achieving that perfect creamy interior and crispy top is all about balance! Here’s how to nail it:
- First, make sure your hashbrowns are thawed and squeezed of extra moisture.
- Mix the ingredients until just combined. Overmixing might make it dense.
- Spread the mixture evenly in your baking dish to promote even cooking.
- Baking at 350°F allows for a nice golden top while keeping the inside creamy.
- Keep an eye on the baking time; it can vary by oven. Look for that lovely golden color on top.
Let it rest for a few minutes after baking so it firms up a bit—this helps each slice hold together better!
Cracker Barrel Hashbrown Casserole
Ingredients You’ll Need:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1 (10.5 oz) can condensed cream of chicken soup
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup chopped onion
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- Chopped parsley (optional, for garnish)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prepare and then needs 45 to 60 minutes to bake. In total, you’ll need about 1 hour to 1 hour and 15 minutes, including prep and cooking time. It’s a great dish to make ahead of time or serve fresh from the oven!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your casserole cooks evenly. While it’s heating up, prepare your baking dish by lightly greasing a 9×13 inch pan with cooking spray or butter.
2. Mix the Ingredients:
In a large mixing bowl, combine the thawed hashbrowns, cream of chicken soup, 1 ½ cups of shredded cheddar cheese (saving ½ cup for later), sour cream, melted butter, chopped onion, garlic powder, salt, and pepper. Using a spoon or spatula, mix everything until it’s well blended. This is where all those wonderful flavors come together!
3. Spread Into Baking Dish:
Transfer your mixed hashbrown mixture into the prepared baking dish. Use the back of a spoon to spread it out evenly, making sure the mixture is level so it bakes uniformly.
4. Add Topping:
If you’ve set aside some cheddar cheese, sprinkle it over the top of the mixture for that extra cheesy goodness when it bakes!
5. Bake the Casserole:
Place your casserole in the preheated oven and let it bake for 45 to 60 minutes. You’re looking for a beautiful golden brown color on top and bubbling around the edges. The cooking time can vary a little based on your oven, so check it midway to make sure it’s baking nicely.
6. Cool and Garnish:
Once it’s done baking, carefully take the casserole out of the oven and let it cool for about 5 to 10 minutes. This resting time helps it set a little, making it easier to cut into portions. If you like, sprinkle some chopped parsley on top for a nice touch of color!
7. Serve and Enjoy:
Now it’s time to dig in! Serve your warm, cheesy hashbrown casserole as a hearty breakfast or as a tasty side dish at dinner. Everyone will love it!
This casserole is creamy and cheesy on the inside, with a deliciously crispy top. Perfect for any occasion! Enjoy! 🥔❤️
Can I Use Fresh Hashbrowns Instead of Frozen?
Absolutely! If you prefer to use fresh hashbrowns, just make sure to grate and squeeze out any excess moisture before adding them to the mixture. This will help avoid a soggy casserole.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the casserole a day in advance. Simply assemble it in the baking dish, cover it tightly, and refrigerate. When you’re ready to bake, just add an extra 10-15 minutes to the baking time since it will go into the oven cold.
What Are Some Good Substitutes for Cream of Chicken Soup?
If you’re looking for a substitute, you can use cream of mushroom soup for a vegetarian option, or make a homemade sauce using equal parts of heavy cream and chicken broth thickened with a bit of flour or cornstarch.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm it in the oven at 350°F until heated through, or pop it in the microwave for a quicker option.