Casserole loves you ❤️ ...
Cracker barrel hashbrown casserole
The copycat recipe that makes you feel fancy without leaving your kitchen
🥕 Ingredients
📋 Complete List
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- 2 pounds frozen shredded hash browns, thawed completely and patted dry with paper towels
- 1 (10.5 oz) can cream of chicken soup, preferably low-sodium for better seasoning control
- 2 cups sharp cheddar cheese, freshly grated from the block for superior melting
- 1 medium sweet onion, finely diced for even distribution throughout the casserole
- 1/2 cup unsalted butter, melted and slightly cooled to prevent curdling
- 1 cup full-fat sour cream at room temperature for the creamiest texture
- 1/2 teaspoon garlic powder for that classic savory flavor
- 1/2 teaspoon onion powder to enhance the natural onion taste
- 1 teaspoon sea salt, or to taste for proper seasoning
- 1/2 teaspoon freshly ground black pepper for a subtle kick
- 1/4 cup finely grated Parmesan cheese for an extra layer of flavor on top
- 2 tablespoons melted butter for drizzling over the top before baking
📝 Instructions
Begin by preheating your oven to 350°F (175°C) and position the rack in the center for optimal heat distribution
Thoroughly grease a 9x13 inch baking dish with butter or cooking spray, making sure to coat all corners and sides
In an extra-large mixing bowl, combine the thawed and dried hash browns with the melted butter, ensuring even coating
Add the cream of chicken soup, sour cream, diced onions, and both types of seasoning powder to the potato mixture
Fold in the freshly grated cheddar cheese, being careful not to overmix which can make the potatoes gummy
Season the mixture with salt and pepper, tasting and adjusting as needed for perfect flavor balance
Transfer the well-combined mixture into your prepared baking dish, spreading it evenly with a spatula
Sprinkle the top with grated Parmesan cheese and drizzle with the remaining melted butter
Bake uncovered for 45-50 minutes until the top is golden brown and the edges are crispy
Allow the casserole to rest for 10-15 minutes before serving to achieve the perfect consistency
💡 Chef's Tips
Thaw hash browns completely and pat them very dry to prevent a watery casserole
Use room temperature ingredients to ensure even mixing and proper melting of cheese
Grate your own cheese from blocks as pre-shredded cheese contains anti-caking agents that affect melting
Let the casserole rest after baking to achieve the ideal texture and make serving easier
📊 Nutrition Facts
❓ Frequently Asked Questions
Yes, assemble up to 24 hours in advance and refrigerate before baking
This usually happens when the hash browns aren't thawed and dried properly
Yes, but they should be shredded and soaked in cold water first to remove excess starch
The top should be golden brown and the edges should be bubbling
Yes, it freezes well for up to 2 months when properly wrapped