Copycat Cracker Barrel Hash Brown Casserole Recipe

Frozen hash browns: These are the base of the casserole, providing a hearty and satisfying texture.

Cream of chicken soup: Adds a creamy and savory flavor to the dish.

Shredded cheddar cheese: Gives the casserole a rich, cheesy taste.

Melted butter: Adds richness and helps bind the ingredients together.

Chopped onion: Provides a bit of crunch and a lot of flavor.

Sour cream: Adds creaminess and a slight tang to the casserole.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of spice and depth to the flavor.

When mixing the thawed hash browns with the cream of chicken soup, shredded cheddar cheese, melted butter, chopped onion, sour cream, salt, and black pepper, ensure that all ingredients are evenly distributed. This will help the casserole cook uniformly and prevent any pockets of unmixed ingredients. Using a large mixing bowl and a sturdy spatula can make this process easier and more efficient.

• thawed frozen hash browns - Substitute with freshly grated potatoes: Freshly grated potatoes provide a similar texture and flavor, and you can control the moisture content by squeezing out excess water.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup offers a similar creamy consistency and savory flavor, making it a good alternative.

• shredded cheddar cheese - Substitute with shredded Monterey Jack cheese: Monterey Jack cheese melts well and has a mild flavor that complements the dish.

• melted butter - Substitute with olive oil: Olive oil provides a healthier fat option while still adding richness to the casserole.

• finely chopped onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, which can enhance the overall taste of the casserole.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar tangy flavor and creamy texture, with added protein and less fat.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can enhance the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different, more subtle taste.

• Allow the hash brown casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
• Store the casserole in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until warmed through.
• For freezing, portion the casserole into individual servings or keep it whole, depending on your preference.
• Wrap each portion or the entire dish in plastic wrap, then again in aluminum foil to prevent freezer burn.
• Label the wrapped casserole with the date and contents to keep track of its freshness.
• Freeze the casserole for up to 2-3 months. When ready to eat, thaw it in the refrigerator overnight.
• Reheat the thawed casserole in the oven at 350°F (175°C) until it is hot and bubbly, ensuring the cheese melts evenly and the dish is thoroughly heated.

• Preheat your oven to 350°F (175°C). Place the leftover hash brown casserole in an oven-safe dish, cover it with aluminum foil to prevent it from drying out, and bake for about 20-25 minutes, or until it's heated through and bubbly.

• For a quicker method, use the microwave. Transfer a portion of the casserole to a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap (leaving a small vent), and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.

• If you prefer a crispy top, use a toaster oven. Preheat the toaster oven to 350°F (175°C), place the casserole in an oven-safe dish, and heat for 15-20 minutes. Keep an eye on it to avoid burning.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a portion of the hash brown casserole and cook, stirring occasionally, until it's heated through and the edges are crispy, about 5-7 minutes.

• If you have an air fryer, preheat it to 350°F (175°C). Place a portion of the casserole in the air fryer basket and heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Oven: Used to bake the casserole at the required temperature of 350°F (175°C).

• Large mixing bowl: Essential for combining all the ingredients together thoroughly.

• 9x13-inch baking dish: The dish in which the casserole mixture is spread out and baked.

• Spatula: Useful for mixing the ingredients and transferring the mixture to the baking dish.

• Measuring cups: Necessary for accurately measuring the sour cream, butter, and other ingredients.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Knife: Needed for finely chopping the onion.

• Cutting board: Provides a safe surface for chopping the onion.

• Cheese grater: If you are shredding the cheddar cheese yourself, this tool is essential.

• Can opener: Required to open the can of cream of chicken soup.

• Mixing spoon: Handy for stirring the ingredients together in the mixing bowl.

• Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.

Use pre-chopped onions: Save time by buying pre-chopped onions from the store instead of chopping them yourself.

Pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

Microwave thawing: Thaw frozen hash browns quickly by using the microwave instead of letting them sit out.

One-bowl mixing: Mix all ingredients in one large bowl to minimize cleanup time.

Non-stick spray: Use non-stick spray on the baking dish for easy cleanup and to prevent sticking.