Editors' Pick
Cracker Barrel's Hashbrowns Casserole - Copycat
"I don't know if this is Cracker Barrel's actual hash browns casserole recipe, but it is close. This recipe can feed a large crowd and is good for a brunch."
photo by DeliciousAsItLooks
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
10-12
ingredients
- 2 lbs frozen hash browns
- 1⁄2 cup margarine or 1/2 cup butter, melted
- 1 (10 1/4 ounce) can cream of chicken soup
- 1 pint sour cream
- 1⁄2 cup onion, peeled and chopped
- 2 cups cheddar cheese, grated
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
- Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.
Questions & Replies
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Can this be made the night before? -
Can you make ahead and refrigerate overnight? -
How would you add eggs? Just scramble and pour in to cook with the potatoes?
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can i use the diced frozen potatoes instead of hash browns for this?
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I would love to make this with some spicy breakfast sausage. Do you think it's better to brown and drain the sausage before adding it to the casserole and baking it versus adding it raw?
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Reviews
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I used the cream of mushroom soup also, and made two batches, one with and one without butter. The one without actually tasted better... creamier and didn''t have the fat on top after baking. Great recipe, but I would eliminate the butter.
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This is as close as it gets and I've been trying to duplicate for a long time. Thaw the shredded hash browns first otherwise casserole is really watery. A little more cheese and stirring about half way through really helped to crisp up the casserole. This one is a keeper. Thanks!!! -
Excellent!! Delicious!! I substituted Cheddar Cheese soup in lieu of Cream Of Chicken. I also sprinkled a little extra cheddar cheese on top about ten minutes before it was done. My family loved them! Will use this recipe for upcoming barbecues this summer! -
Made it this morning for breakfast and my husband just loved it! Added a pound of browned bulk sausage and used Fat-free Sour Cream. Only problem was there was no setting for the oven temeperature listed but, I baked it at 375 and it turned out great.
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This does taste very similar to the original, impressive. I shreaded fresh potato in lieu of the frozen. Outstanding.
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Tweaks
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I took a sleeve of Ritz crackers, crushed them up and added it to the casserole mix before putting it in the pans and only used 1-1.5c of cheese in the casserole mix. I saved the rest to use in a different step- see below. I used two square cake pans (9x9 I believe) for more thorough and faster cooking as one large pan took more than 45 mins to cook thoroughly IMO. Also, instead of shredded hash browns, I used a 2lb bag of tater tots and they worked wonderfully! The potatoes cooked perfectly- not cold in the middle of the casserole and heated more evenly. A bonus for kiddos, too! About 10 mins before the casserole was finished, I used the other 1/2-3/4c of cheese and sprinkled it evenly on top of the casserole. Then I took 6-8 more Ritz crackers per pan, crushed them and sprinkled them on top of the cheese and returned the casserole to the oven for the last 10 mins. It made it seem more cheesy to put some cheese on top AND it added a bit of crunch, like fried onions do on top of green bean casserole! So good!! The tweaks I did this time around received rave reviews, even from munchkins who didn't care for it before- especially with the use of tater tots, so I'm sticking with these changes from now on!! :) -
I add a pound of ground beef in a bottom layer, makes it a meal!
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This is one of my all time favorite recipes, just as written! However, so many have suggested cream of mushroom over cream of chicken. Just thought I would recommend Campbells Cream of Chicken Mushroom - great compromise! Bringing this to a pot luck tomorrow - thanks to all who suggested crispy fried onions on top - YUMMY!
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I added a small can cheddar cheese soup & 8 scrambled eggs. Delicious! -
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I added an extra can of cream of chicken. It made it perfect...just like Cracker Barrel. Reheated leftovers the next day and it was even better than the day before.
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RECIPE SUBMITTED BY
Rhonda
United States
