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This copycat Cracker Barrel Hash Brown Casserole brings that famous restaurant taste straight to your home. It's super easy to whip up with simple stuff like frozen hash browns, tangy sour cream, and loads of melty cheese. You'll love how comforting this dish feels whether you're eating it for breakfast, brunch, or dinner. Every forkful gives you that perfect combo of creamy potatoes and stretchy cheese that fans can't get enough of.
What Makes This Casserole Special
Anyone who's tried the famous hash brown casserole at Cracker Barrel knows there's something almost magical about its creamy texture and that awesome cheese pull. Our homemade version nails that same experience by mixing thawed hash browns with rich cream of mushroom soup, melted butter, and plenty of sharp cheddar. You'll love how the creamy potatoes blend with gooey cheese and just enough seasoning to make everyone ask for seconds.
What You'll Need
- Main Stuff:
- 32 oz frozen hash browns, completely thawed
- 1 medium onion, finely diced
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup Colby cheese, freshly grated
- Wet Ingredients:
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1/2 cup butter, melted
- Spices:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Extra Goodies If You Want:
- Crispy bacon bits
- Diced bell peppers
- Sautéed mushrooms
- Green onions for garnish
How To Make It
- Get Your Oven Ready
- Turn your oven to 350°F (175°C). Grease a 9x13-inch baking dish really well.
- Combine Everything
- In a big bowl, mix your thawed hash browns, diced onion, cream of mushroom soup, sour cream, and melted butter until everything's well coated.
- Season It Up
- Mix in your garlic powder, onion powder, paprika, salt, and pepper. Throw in 1 1/2 cups of the cheddar cheese and stir it all together.
- Put It All Together
- Pour everything into your greased baking dish and spread it out evenly. Sprinkle the leftover cheddar and all the Colby cheese on top.
- Cook It Up
- Cover with foil and stick it in the oven for 30 minutes. Then take the foil off and bake another 15 minutes until it's bubbly and golden on top.
Tricks For The Best Results
Make sure you dry those hash browns after thawing so your casserole isn't watery. Always shred your own cheese instead of using pre-packaged stuff. Let the dish sit for about 10 minutes after baking so it's easier to cut. Want a crunchier top? Turn on the broiler for a couple minutes at the end. Don't forget to taste and adjust your seasonings before it goes in the oven.
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Ways To Enjoy It
This tastes amazing fresh out of the oven with your morning eggs and bacon. It's also great next to grilled chicken or steak for dinner. Try adding a spoonful of sour cream and some chopped green onions on top when serving. It goes perfectly with ham during the holidays or fried chicken for a casual family meal. Since it stays warm for ages, it's a favorite for potlucks too.
Keeping It Fresh
You can get everything ready up to a day ahead and keep it in the fridge before baking. Just let it warm up for half an hour before it goes in the oven. Got leftovers? They'll stay good in the fridge for about 4 days. You can even freeze the unbaked casserole for up to 3 months if you want. Just thaw it overnight before cooking. Warm up single portions in the microwave or heat the whole thing covered in a 350°F oven till it's hot again.
Frequently Asked Questions
- → Why thaw frozen hash browns first?
- If you skip thawing, the dish can turn soggy. Plus, mixing them with the other ingredients works better this way.
- → Can I assemble it earlier?
- Sure! You can prep it, refrigerate overnight, and bake the next day. Let it warm up a bit before baking, then increase the cooking time a little.
- → What can I swap for cream of mushroom soup?
- Try cream of chicken or celery! The taste will be slightly different but still totally delicious.
- → How can I make this dish lighter?
- You can go with low-fat sour cream and reduced-fat cheese. The texture might change a bit, but it’ll still taste great.
- → Why mix two cheeses together?
- Cheddar brings a sharp flavor punch, while Colby melts beautifully and adds creaminess. They’re a perfect combo!