Introduction
Transform humble potatoes and simple pantry staples into a comforting, crowd-pleasing casserole that’s ready in under an hour! This Copycat Cracker Barrel Hashbrown Casserole recipe is perfect for busy weeknights, offering big flavor without the fuss. Skip the takeout and enjoy a homemade masterpiece that tastes like it took all day, but didn’t!
Why This Works
This recipe nails that perfect balance of crispy, creamy, and cheesy. It’s unbelievably easy to assemble, requiring minimal prep work, and uses readily available ingredients. This casserole is a guaranteed hit with everyone, from picky eaters to seasoned foodies. Get ready for rave reviews!
Key Ingredients
🥔 4 cups frozen shredded hash browns, thawed
🧅 1 medium onion, chopped
🧀 1 cup shredded cheddar cheese
🥛 1 (10.75 ounce) can condensed cream of mushroom soup
🥛 1/2 cup milk
🥚 2 large eggs, lightly beaten
🧈 1/2 cup melted butter
🧂 Salt and pepper to taste
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2️⃣ In a large bowl, combine the thawed hash browns, chopped onion, cheddar cheese, cream of mushroom soup, milk, eggs, and melted butter. Season generously with salt and pepper. Mix well to ensure everything is evenly coated.
3️⃣ Pour the mixture into the prepared baking dish. Spread evenly.
4️⃣ Bake for 45-50 minutes, or until golden brown and bubbly. The casserole is done when a knife inserted into the center comes out clean.
5️⃣ Let stand for 10-15 minutes before serving. This allows the casserole to set slightly and makes it easier to serve.
Handy Tips
- For extra crispy edges, use a 10×15 inch baking dish for a thinner casserole.
- Don’t overmix the ingredients. Gently combine until just mixed.
- If your hash browns are still slightly icy, you can microwave them for a minute or two to speed up the thawing process.
Heat Control
Baking at 350°F ensures even cooking and prevents burning. Overbaking can dry out the casserole, so keep a close eye on it during the last 10 minutes of baking. If the top starts to brown too quickly, loosely tent it with foil.
Crunch Factor
The combination of crispy hash browns and melted cheese delivers a satisfying textural contrast. The edges will get wonderfully golden brown and crispy while the center remains creamy and tender.
Pro Kitchen Tricks
🌟 Use a little less milk if you prefer a thicker casserole.
🌟 Add sauteed diced bell peppers or jalapenos for extra flavor and color.
🌟 Sprinkle some breadcrumbs on top during the last 10 minutes of baking for added crunch.
Storage Tips
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Gift Packaging Ideas
This casserole makes a fantastic dish to share! Cut into squares and package them in attractive foil containers or a pretty casserole dish with a festive ribbon. It’s perfect for potlucks or holiday gatherings.
Flavor Variations
🌟 Spicy Southwestern: Add a can of diced green chilies, some shredded Monterey Jack cheese, and a pinch of cumin.
🌟 Bacon Cheddar: Crumble cooked bacon into the mixture before baking.
🌟 Broccoli Cheddar: Stir in 1 cup of chopped cooked broccoli florets.
🌟 Mushroom Medley: Add 1 cup of sauteed mushrooms along with the onion.
Troubleshooting
- Casserole is too dry: Add a tablespoon or two more of milk next time.
- Casserole is too soggy: Make sure your hash browns are completely thawed and don’t overbake.
- Top is burning too quickly: Tent it loosely with aluminum foil during the last 10-15 minutes of baking.
FAQ
- Can I use fresh hash browns? Yes, but you may need to adjust the cooking time slightly. Fresh hash browns will release more moisture.
- Can I make this ahead of time? Yes, assemble the casserole the night before and bake it the next day. Just keep it refrigerated until ready to bake. Add an extra 5-10 minutes to the baking time.
- Can I freeze this casserole? Yes, you can freeze the assembled casserole before baking. Thaw completely in the refrigerator overnight before baking, and add some extra time to the baking instructions.
Conclusion
This Copycat Cracker Barrel Hashbrown Casserole is a guaranteed crowd-pleaser, perfect for busy weeknights or special occasions. Enjoy the ease and deliciousness! Share your creations with us on social media using #CopycatCrackerBarrelCasserole and let us know what you think! Remember to rate this recipe on Ratemyrecipes.com!
30-Minute Cracker Barrel Hashbrown Casserole: Weeknight Winner
A quick and delicious hashbrown casserole that captures the flavors of Cracker Barrel in just 30 minutes of prep time.
Ingredients
- 1 package (30 oz) frozen hashbrowns, thawed
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 2 cups shredded cheddar cheese
- 1/2 cup chopped onion
- 1/4 cup melted butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 180u00b0C (350u00b0F).
- In a large mixing bowl, combine the thawed hashbrowns, sour cream, cream of chicken soup, cheddar cheese, onion, melted butter, garlic powder, salt, and pepper. Mix well.
- Transfer the mixture to a greased 9x13 inch baking dish and spread it evenly.
- Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving.
Tips
- For extra flavor, add cooked crumbled bacon or sausage to the mixture.
- You can substitute the cream of chicken soup with cream of mushroom for a different taste.