This tasty hashbrown casserole features creamy cheese, crispy potatoes, and a touch of seasoning. It’s perfect for breakfast or any meal that needs a comforting touch!
I can’t resist stealing bites while it bakes; the cheesy smell fills the kitchen! 🍽️ Plus, it’s super easy to make ahead of time for busy mornings—who doesn’t love that?
Key Ingredients & Substitutions
Frozen Hashbrowns: These are the base of the casserole and provide a wonderful texture. You can use fresh grated potatoes, but they need to be cooked first. If you’re looking for a healthy twist, consider riced cauliflower as a lower-carb substitute.
Sour Cream: This adds creaminess and tang. If you want a lighter option, you can substitute Greek yogurt for a similar texture with added protein.
Cream of Chicken Soup: A pantry staple that adds richness. For a vegetarian option, use cream of mushroom soup or a homemade creamy sauce. Just be mindful of the flavor change.
Cheddar Cheese: Sharp cheddar gives a nice punch to the casserole. Feel free to mix up the cheeses—Monterey Jack or Pepper Jack can be fun substitutes, or use a blend for different flavors.
How Do I Get My Casserole Creamy and Not Dry?
The key to a creamy, rich casserole lies in the balance of ingredients and proper baking technique. Start by ensuring that your hashbrowns are fully thawed and squeezed of excess moisture. This prevents the casserole from becoming watery.
- Mix all the ingredients well before pouring them into the baking dish.
- Cover the dish with foil for the first 30 minutes of baking. This helps to keep moisture in.
- Remove the foil for the last 15-25 minutes to allow the top to get golden and bubbly.
Letting it cool slightly before serving will also help it set up better, ensuring every scoop is creamy but not runny. Happy baking!
Cracker Barrel Hashbrown Casserole
Ingredients You’ll Need:
- 1 (32-ounce) package frozen shredded hashbrown potatoes, thawed
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup sour cream
- 1 can (10.5 ounces) cream of chicken soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (optional)
- 2 cups shredded sharp cheddar cheese
- 1 cup chopped onions (optional)
- Fresh parsley, finely chopped (for garnish)
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and 45-55 minutes to bake. You’ll want to let it cool for a few minutes before serving. In total, plan on about 1 hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease a 9×13 inch baking dish (or a similar casserole dish) to prevent sticking.
2. Mix the Ingredients:
In a large bowl, combine the thawed hashbrowns with the melted butter, sour cream, cream of chicken soup, garlic powder, onion powder, salt, and optional black pepper. Use a spatula to mix everything together until fully blended and creamy.
3. Add Onions and Cheese:
If you’re including onions, fold them into the mixture now. Next, stir in 1 1/2 cups of shredded cheddar cheese. Make sure the cheese is well distributed throughout the mix. Save the remaining 1/2 cup for later!
4. Spread in Baking Dish:
Pour the hashbrown mixture into the prepared casserole dish and spread it out evenly. Then, sprinkle the saved 1/2 cup of cheddar cheese generously over the top for that delicious, cheesy finish.
5. Bake the Casserole:
Place the dish in the preheated oven and bake uncovered for about 45-55 minutes. You want it to be bubbly and the cheese to melt into a golden layer.
6. Cool and Garnish:
Once it’s ready, take the casserole out of the oven and let it cool for a few minutes—this helps it set. Just before serving, add a sprinkle of freshly chopped parsley for a touch of color and freshness.
7. Enjoy!
Serve the hashbrown casserole warm and enjoy this creamy, cheesy delight as a perfect side for breakfast, brunch, or dinner. Everyone will love it!
Can I Use Fresh Potatoes Instead of Frozen?
Yes, you can! If you prefer to use fresh potatoes, you’ll need to grate them and then parboil them for about 5-10 minutes until slightly tender. Drain and let cool before mixing into the casserole.
How Can I Make This Casserole Vegetarian?
Simply replace the cream of chicken soup with cream of mushroom soup or a homemade creamy sauce made from vegetable broth, heavy cream, and seasonings. You can also omit any meat or use a veggie-based alternative.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the microwave or oven until heated through. You might want to add a splash of milk or cream to restore some creaminess while reheating!
Can I Add Other Ingredients?
Absolutely! Feel free to mix in vegetables like bell peppers, spinach, or even add cooked bacon or sausage for extra flavor. Just be mindful of the moisture these additions may bring to ensure the casserole stays creamy!