Cracker Barrel Hashbrown Casserole

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Cracker Barrel’s hashbrown casserole is a tasty dish you can make at home. This cheesy potato casserole is easy to prep in just 10 minutes. It’s perfect for breakfast or as a side dish for dinner. The recipe uses simple items like frozen hashbrowns, cheese, and cream of chicken soup.

You’ll love how this copycat version tastes just like the real thing from Cracker Barrel. It’s creamy, comforting, and full of flavor. The crispy top and gooey cheese make it hard to resist. This recipe serves 10, so it’s great for feeding a crowd or having leftovers.

Exact Ingredients List

Here’s what you’ll need to make this yummy Cracker Barrel Hashbrown Casserole:

• Non-stick cooking spray
• 2 pounds frozen hashbrowns, thawed
• Salt and pepper to taste
• 4 ounces (1/2 cup) butter
• 1/2 cup minced onion
• 8 ounces sour cream
• 1 can (10.75 ounces) condensed cream of chicken soup
• 2 cups shredded Cheddar or Colby cheese

This recipe makes 10 servings. Each serving has about 321 calories.

Make sure to thaw your hashbrowns before you start. You can do this by leaving them in the fridge overnight.

The butter should be melted, so it’s easy to mix with the other ingredients. You can melt it in the microwave or on the stove.

For the best flavor, use sharp Cheddar cheese. If you prefer a milder taste, go for Colby cheese instead.

Don’t forget to spray your baking pan with non-stick cooking spray. This will make serving and cleanup much easier.

Instructions

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

Spread 2 pounds of hashbrowns evenly in the pan. Sprinkle salt and pepper over them to taste.

Melt 4 ounces of butter in a microwave-safe bowl. Add 1/2 cup minced onion, 8 ounces sour cream, and 10.75 ounces condensed cream of chicken soup. Mix well.

Pour this creamy mixture over the hashbrowns. Make sure to cover them completely.

Sprinkle 2 cups of shredded Cheddar or Colby cheese on top.

Pop the pan in the oven and bake for 45 minutes. The casserole is ready when it’s hot throughout and the cheese is melty and bubbly.

Let it cool for a few minutes before serving. This yummy dish serves 10 and each portion has about 321 calories.

Possible Substitutes List

You can swap out some ingredients in this tasty Cracker Barrel Hashbrown Casserole recipe. Here are some easy switches:

• Hashbrowns: Use diced potatoes or tater tots instead
• Onion: Try green onions or shallots for a milder flavor
• Sour cream: Greek yogurt works as a healthier option
• Cream of chicken soup: Cream of celery or mushroom soup add different tastes

For the cheese, you have lots of choices:

• Cheddar
• Colby
• Monterey Jack
• Swiss
• Pepper Jack (for a spicy kick)

Want to make it vegetarian? Use cream of mushroom soup and leave out the chicken.

You can also add extras to make it your own:

• Diced ham or bacon bits
• Chopped bell peppers
• Sliced mushrooms
• Crushed garlic

Remember, changing ingredients may affect cooking time and taste. But don’t be afraid to try new things!

How To Make It Diabetes-Friendly

To make this hashbrown casserole more diabetes-friendly, you can try a few simple swaps. Use cauliflower rice instead of potatoes to lower the carb count. This change can cut calories and carbs while adding fiber.

Replace regular butter with a plant-based spread to reduce saturated fat. You can also use Greek yogurt in place of sour cream for extra protein and fewer calories.

Try these ingredient substitutions:

• 2 pounds cauliflower rice (frozen works great)
• 4 ounces plant-based spread
• 8 ounces plain Greek yogurt

For the cheese, pick a reduced-fat option. This cuts down on calories without losing flavor. You can also use less cheese overall – try 1 cup instead of 2.

To boost nutrients, mix in some veggies. Diced bell peppers or spinach add color and vitamins. These extras can help fill you up with fewer carbs.

When serving, stick to smaller portions. Pair your casserole with a side salad for a balanced meal. This way, you still get to enjoy the tasty dish while keeping blood sugar in check.

Tips, Tricks & Storing

For extra crispy hashbrowns, thaw and pat them dry before using. This removes excess moisture and helps them brown nicely.

You can prep this casserole ahead of time. Mix everything except the cheese, cover, and refrigerate overnight. Add cheese and bake when ready to serve.

Try adding diced ham or crumbled bacon for a heartier dish. Mix it in with the potato mixture before baking.

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

Leftovers keep well in the fridge for 3-4 days. Reheat individual portions in the microwave or the whole casserole in a 350°F oven until heated through.

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

For a lighter version, use low-fat sour cream and cheese, and reduced-fat soup. The taste will be similar but with fewer calories.

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