Copycat Cracker Barrel Hashbrown Casserole Recipe

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Are you craving the famous hashbrown casserole from Cracker Barrel? You can make it at home with this easy copycat recipe! In just 25 minutes of prep and cook time, you’ll have a cheesy, creamy side dish that tastes just like the restaurant version. This recipe serves 5 and uses simple ingredients like frozen hashbrowns, butter, cheese, and cream of chicken soup.

You’ll love how quick and simple this casserole is to throw together. Just mix the ingredients in a bowl, spread in a baking dish, and pop it in the oven. The hardest part is waiting for it to finish baking! Your family will gobble up this comforting, cheesy potato dish.

Exact Ingredients List

Here’s what you’ll need to make this yummy Cracker Barrel-style hashbrown casserole:

• 1 (2 pound) package frozen hash brown potatoes, thawed
• 1/2 cup butter, softened
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup chopped onion
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 cups shredded Cheddar cheese

Make sure to thaw your hash browns before starting. This helps them cook evenly.

You can use salted or unsalted butter. If using salted, you may want to reduce the added salt a bit.

For the cheese, sharp Cheddar gives the best flavor. But feel free to use your favorite kind.

Don’t forget to grab some cooking spray for the baking dish. This stops the casserole from sticking.

With these simple ingredients, you’ll have a cheesy, creamy side dish just like Cracker Barrel’s!

Instructions

Preheat your oven to 350°F (175°C). Grab a 9×13 inch baking dish and give it a good spray with non-stick cooking spray.

In a large bowl, mix these ingredients:

• Thawed hash browns (2 pounds)
• Softened butter (1/2 cup)
• Salt (1 teaspoon)
• Ground black pepper (1/2 teaspoon)
• Chopped onion (1/2 cup)
• Condensed cream of chicken soup (1 can)
• Shredded Cheddar cheese (2 cups)

Gently stir everything together. Make sure the hash browns are evenly coated with the other ingredients.

Pour the mixture into your prepared baking dish. Spread it out evenly with a spatula.

Pop the dish in the oven and bake for about 35 minutes. You’ll know it’s done when the top is nicely browned and bubbly.

Let the casserole cool for a few minutes before serving. This will help it set and make it easier to portion out.

Enjoy your homemade Cracker Barrel-style hash brown casserole!

Possible Substitutes List

You can easily swap out some ingredients in this yummy Cracker Barrel Hashbrown Casserole recipe. Here are some tasty options:

• Potatoes: Use fresh grated potatoes instead of frozen hash browns
• Butter: Try olive oil or margarine
• Onions: Swap for green onions or shallots
• Cream of chicken soup: Use cream of mushroom or celery soup
• Cheddar cheese: Try Swiss, Colby, or a mix of cheeses

For a lighter version, you can use low-fat cheese and soup. Want to make it veggie? Use veggie broth instead of cream soup.

To spice things up, add some diced jalapeños or a dash of hot sauce. For extra flavor, mix in some cooked bacon bits or diced ham.

Don’t have a 9×13 pan? An 8×8 square dish works too – just cut the recipe in half. You may need to adjust the cooking time a bit.

How To Make It Diabetes-Friendly

You can make this tasty casserole more suitable for people with diabetes with a few simple swaps. Try using cauliflower rice instead of hash browns to lower the carbs. This change cuts calories too.

Replace full-fat cheese with reduced-fat versions. Use Greek yogurt in place of some of the sour cream for extra protein. These swaps keep the creamy texture you love.

Cut the butter amount in half and use olive oil for the rest. This adds heart-healthy fats. You can also add more veggies like bell peppers or spinach for fiber and nutrients.

Use low-sodium cream soup to reduce salt. Or make your own cream sauce with milk and cornstarch. This gives you more control over the ingredients.

Here’s a quick list of diabetes-friendly swaps:

• Cauliflower rice for hash browns
• Reduced-fat cheese
• Greek yogurt for some sour cream
• Half butter, half olive oil
• Extra non-starchy veggies
• Low-sodium soup

These changes make the dish better for blood sugar while keeping the flavor you crave. Always check with your doctor about what’s best for your diet.

Tips, Tricks & Storing

For extra crispy edges, use a cast iron skillet instead of a baking dish. The metal helps brown the potatoes better.

To save time, you can mix the ingredients the night before. Cover and refrigerate, then bake in the morning.

Try adding diced ham or crumbled bacon for a heartier meal. Mix it in with the other ingredients before baking.

Don’t overmix the potatoes. Stir gently to keep some texture.

For a creamier casserole, add 1/2 cup of sour cream to the mix.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 15 minutes.

You can freeze this casserole for up to 3 months. Thaw overnight in the fridge before reheating.

To make it vegetarian, use cream of mushroom soup instead of cream of chicken.

For a spicy kick, add a diced jalapeño or a dash of hot sauce to the mix.

Sprinkle some extra cheese on top in the last 5 minutes of baking for a golden, bubbly crust.