When it comes to comfort food, nothing beats a warm, cheesy hash brown casserole. Growing up, this dish was a staple at our family gatherings, particularly during the holidays. My aunt would bring her famous Cracker Barrel Hash Brown Casserole, and it quickly became everyone’s favorite. The rich, creamy texture combined with the crispy top made it absolutely irresistible.
One of the best things about this casserole is how versatile it is. Over the years, I’ve tried various tweaks to the original recipe to make it my own. For a bit of a kick, you can add diced jalapeños or a dash of hot sauce. If you’re looking to make it a bit heartier, consider adding some cooked and crumbled bacon or diced ham. Vegetarians in the family? Swap the cream of chicken soup with cream of mushroom soup, and you’ve got a delicious, meat-free version that still packs a punch in flavor.
This Cracker Barrel Hash Brown Casserole is not only perfect for holiday gatherings but also makes for a fantastic side dish for any occasion. Whether you’re hosting a brunch, a potluck, or just craving something cozy on a weeknight, this casserole will not disappoint. It’s easy to prepare, requires minimal ingredients, and the result is a dish that everyone will love.
So next time you’re looking for a recipe that brings comfort and joy, give this one a try. And don’t be afraid to put your own spin on it. Cooking is all about experimenting and finding what you love. Happy cooking!
Preparing Cracker Barrel Hash Brown Casserole
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Ingredients
- 1/2 cup butter, melted and unsalted
- 2 cups sour cream
- 1/2 teaspoon black pepper, coarse ground
- 32 ounces hash browns, shredded and thawed
- 1 1/2 teaspoons salt, kosher
- 2 cups cheddar cheese, shredded
- 10.75 ounces chicken soup, cream of
- 1/2 yellow onion, finely chopped
Directions
- Preheat the oven to 350°F.
- In a large mixing bowl, blend together the hash browns, melted butter, cream of chicken soup, sour cream, finely chopped onions, shredded cheddar cheese, salt, and black pepper until well combined.
- Evenly distribute the mixture into an 11×14-inch baking dish.
- Bake for 45 minutes, or until the top is melted and nicely browned.
FAQs:
Can I use fresh potatoes instead of frozen hash browns for this recipe?
Yes, you can use fresh potatoes. However, make sure to shred and squeeze out excess moisture from them before mixing with other ingredients. This helps achieve a similar texture to frozen hash browns.
Is there a substitute for cream of chicken soup in this recipe?
Absolutely! You can use cream of mushroom soup or make a homemade version using chicken broth, milk, and a thickener like flour. This will maintain the creamy consistency needed for the casserole.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Cover it tightly and store it in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 30 minutes and then bake as directed.
How can I make this dish vegetarian?
To make a vegetarian version, substitute the cream of chicken soup with cream of mushroom or cream of celery soup. Additionally, ensure that any butter or cheese used does not contain animal rennet.
What can I serve with this hash brown casserole?
This casserole pairs well with a variety of dishes. You can serve it with scrambled eggs and bacon for breakfast, or alongside roasted chicken and a green salad for a hearty dinner.
Can I add extra ingredients to this casserole?
Definitely! You can add ingredients like diced bell peppers, cooked sausage, or ham to enhance the flavor. Just be sure to adjust the seasoning if needed to accommodate the additional ingredients.
Cracker Barrel Hash Brown Casserole
Ingredients
- 1/2 yellow onion chopped
- 2 cups sour cream
- 10.75 ounces cream of chicken soup
- 1/2 teaspoon coarse ground black pepper
- 1 1/2 teaspoons kosher salt
- 2 cups cheddar cheese shredded
- 32 ounces shredded hash browns thawed
- 1/2 cup unsalted butter melted
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, combine the hash browns, melted butter, cream of chicken soup, sour cream, chopped onions, shredded cheddar cheese, salt, and pepper. Mix until everything is well blended.
- Spread the mixture evenly into an 11x14 baking dish.
- Bake for 45 minutes, or until the top is melted and nicely browned.
