Copycat Cracker Barrel Hash Brown Casserole Recipe

Frozen hash browns: These provide the base for the casserole and should be thawed before use.

Cream of chicken soup: This adds a creamy and savory element to the dish.

Shredded cheddar cheese: Provides a rich, cheesy flavor that melts beautifully.

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

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

Finely chopped onion: Adds a subtle sweetness and depth of flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and balances the flavors.

When combining the thawed frozen hash browns with the cream of chicken soup, shredded cheddar cheese, sour cream, melted butter, and finely chopped onion, make sure to mix thoroughly to ensure even distribution of ingredients. This will help achieve a consistent texture and flavor throughout the casserole. Additionally, for a more pronounced flavor, consider sautéing the onion in a bit of butter before adding it to the mixture. This will bring out its natural sweetness and add depth to the dish.

• frozen hash browns - Substitute with freshly grated potatoes: Freshly grated potatoes can provide a similar texture and flavor, and they can be used immediately without the need for thawing.

• 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 for those who prefer a vegetarian option.

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

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar tangy flavor and creamy texture while being lower in fat and higher in protein.

• melted butter - Substitute with olive oil: Olive oil can be used as a healthier fat alternative, offering a slightly different but pleasant flavor.

• finely chopped onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions, which can add a subtle complexity to the dish.

• salt - Substitute with garlic salt: Garlic salt adds an extra layer of flavor while still providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a milder taste and can blend more seamlessly into the casserole without altering its appearance.

• Allow the hash brown casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• For short-term storage, transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.
• If you plan to freeze the casserole, portion it into individual servings or keep it whole. Wrap each portion or the entire dish in plastic wrap, then a layer of aluminum foil to prevent freezer burn.
• Label the wrapped casserole with the date and contents to keep track of its freshness.
• When ready to reheat, if frozen, thaw the casserole in the refrigerator overnight. This ensures even reheating.
• Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through. If reheating from frozen, it may take up to 45 minutes. Cover with foil to prevent the top from over-browning.
• For a quicker reheating option, use the microwave. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power in 1-minute intervals until hot.
• To maintain the casserole's creamy texture, avoid reheating multiple times. Reheat only the amount you plan to consume.

• 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 until heated through.
• For a quicker option, use the microwave. Place a portion of the casserole on a microwave-safe plate, cover it with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.
• If you prefer a crispy top, reheat the casserole in a skillet. Heat a non-stick skillet over medium heat, add a small amount of butter or olive oil, and place the casserole in the skillet. Cover and cook for 5-7 minutes, stirring occasionally, until heated through and crispy.
• For those with an air fryer, preheat it to 350°F (175°C). Place the casserole in the air fryer basket, ensuring it's in a single layer, and heat for 5-7 minutes, shaking the basket halfway through for even heating.

• Oven: Used to bake the casserole at 350°F (175°C) until it is golden brown and bubbly.

• Large mixing bowl: Used to combine all the ingredients thoroughly.

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

• Spatula: Useful for mixing the ingredients and spreading the mixture evenly in the baking dish.

• Measuring cups: Used to measure out the sour cream, melted butter, and shredded cheddar cheese accurately.

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

• Knife: Used to finely chop the onion.

• Cutting board: Provides a surface to chop the onion safely.

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

• Mixing spoon: Used to stir the ingredients together in the mixing bowl.

Thaw hash browns overnight: Place the frozen hash browns in the refrigerator the night before to ensure they are fully thawed and ready to use.

Pre-chop onions: Finely chop the onion ahead of time and store it in an airtight container in the fridge.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Melt butter in microwave: Quickly melt the butter in the microwave instead of on the stove.

Mix in baking dish: Combine all ingredients directly in the baking dish to save on cleanup time.