Cracker Barrel Hashbrown Casserole Recipe

Cracker Barrel Hashbrown Casserole Recipe is a classic American side dish made with shredded potatoes and a creamy sauce. This comforting bake combines sharp cheddar cheese, sour cream, and melted butter for a rich, golden finish.

If you do nothing else, squeeze every drop of moisture out of the thawed potatoes before mixing. I learned this the hard way when my first attempt turned into a soupy mess rather than a crisp bake. That extra five minutes with a kitchen towel is the difference between a soggy tray and the firm, golden texture you want.

The minced onion is doing more work than you’d think in this recipe. Without that sharp bite, the richness of the cream of chicken soup and cheese can feel a bit one-dimensional. I like to use a very fine dice so the flavour spreads through every bite without leaving large chunks of onion behind.

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Cracker Barrel Hashbrown Casserole Recipe Ingredients

• Non-stick spray
• 900g (2lb) frozen shredded hashbrowns, thawed and squeezed dry
• 115g (4oz) butter, melted
• 75g (2.5oz) onion, finely minced
• 225g (8oz) sour cream
• 305g (10.75oz) tin cream of chicken soup
• 200g (7oz) cheddar cheese, shredded

How To Make Cracker Barrel Hashbrown Casserole Recipe

1. Heat the oven: Set the temperature to 180°C (350°F/Gas Mark 4) and coat a 23x33cm (9×13 inch) baking dish with non-stick spray. Make sure the rack is in the middle so the cheese browns evenly without burning.
2. Dry the potatoes: Wrap the thawed hashbrowns in a clean kitchen towel and wring them out until no more water drips through. Spread them into the bottom of your dish and season with salt and pepper to taste.
3. Mix the sauce: Whisk the melted butter, minced onion, sour cream, and cream of chicken soup in a bowl until the mixture is smooth. You want a consistent, thick liquid that will coat the potatoes without leaving clumps of soup.
4. Combine the layers: Pour the sauce over the potatoes and use a spatula to press it down into the gaps. Smooth the top so the surface is flat, which helps the cheese layer sit properly.
5. Bake until bubbling: Scatter the shredded cheddar over the top and bake for 45 minutes at 180°C (350°F/Gas Mark 4). You’ll know it’s ready when the edges are bubbling and the cheese has turned a deep golden colour.
6. Let it set: Remove the dish from the oven and leave it on the side for 10 minutes before you scoop into it. Resting allows the sauce to thicken up so the casserole holds its shape on the plate.

Recipe Tips

• Squeeze the potatoes harder than you think. If the tea towel isn’t damp, you haven’t finished because any leftover water will steam the potatoes instead of letting them bake. This results in a mushy texture that ruins the dish.
• Use a block of cheddar and grate it yourself. Pre-shredded cheese is coated in potato starch to stop it sticking in the packet, which prevents it from melting into a smooth layer. Freshly grated cheese gives you a much better stretch and a cleaner flavour.
• Saute the onions first if you prefer a milder taste. While the recipe calls for raw minced onion, frying them in a little of the butter until soft removes the sharp sting. This is a great trick if you’re serving people who aren’t fans of strong onion flavours.
• Prep the entire dish the night before. You can assemble everything up to the point of baking, cover the tin with clingfilm, and keep it in the fridge. Just add an extra five minutes to the cooking time if you’re putting it into the oven straight from the cold.
• Switch the soup for a different flavour profile. If you don’t have cream of chicken, cream of celery or cream of mushroom works just as well. Make sure you use the condensed version and don’t add water to it.
• Check the seasoning before you top with cheese. The soup and cheese both contain salt, so go easy on the extra seasoning when you first layer the potatoes. A small pinch of black pepper in the sauce mixture helps cut through the heavy dairy.

What To Serve With Hashbrown Casserole

This dish is a natural partner for salty meats like honey-glazed ham or thick-cut grilled bacon. It also works brilliantly alongside a Sunday roast or pan-fried chicken breasts.

If you’re serving it for brunch, try it with poached eggs and a pile of fresh rocket to balance the richness. For dinner, a side of steamed green beans or a crisp green salad provides a needed crunch against the soft potatoes.

How To Store Hashbrown Casserole

• Fridge: Keep leftovers in an airtight container for up to three days. Make sure the casserole has cooled completely before you put the lid on to avoid condensation.
• Reheat: The best way to reheat this is in the oven at 180°C (350°F/Gas Mark 4) for 15 minutes to keep the edges crisp. A microwave works for a quick lunch, but the potatoes will lose their texture and become quite soft.
• Freeze: You can freeze the cooked casserole for up to two months in a sealed container. Thaw it overnight in the fridge before reheating in the oven to ensure it warms through evenly.

Cracker Barrel Hashbrown Casserole Recipe Nutrition Facts

• Calories: 345
• Protein: 9g
• Fat: 24g
• Carbohydrates: 23g
• Sugar: 3g
• Sodium: 680mg.

Estimated. May vary based on ingredients and cooking methods.

FAQs

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