Cracker Barrel Loaded Hashbrown Casserole Recipe

Cracker Barrel Loaded Hashbrown Casserole Recipe is an American breakfast bake featuring frozen potatoes and pork sausage. This hearty dish uses a blend of Colby, Monterrey Jack, and sharp cheddar cheeses melted into a creamy homemade sauce.

The first time I made this, I didn’t thaw the frozen potatoes properly and ended up with a watery mess. Now I always pat the hashbrowns dry with kitchen roll after they’ve thawed to get the right texture. If you skip this, the starch won’t bind with the cheese sauce and the bake will turn out soggy.

Homemade cheese sauce is doing more work than you’d think in this recipe. Without it, the casserole feels greasy rather than creamy. I’ve tried a few versions of this dish and this one from Cracker Barrel is the one I keep going back to because the American cheese helps everything melt into a smooth velvet. It’s become my standard Sunday morning request.

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Cracker Barrel Loaded Hashbrown Casserole Recipe Ingredients

For the Sauce and Filling

• 450g (1lb) pork sausage meat
• 3 tbsp red bell pepper, finely chopped
• 30g (1oz) butter
• 30g (1oz) plain flour
• 500ml (18fl oz) full-fat milk
• 900g (2lb) frozen hashbrowns, fully thawed
• Salt and pepper, to taste

For the Cheese Blend

• 55g (2oz) shredded American cheese
• 55g (2oz) shredded sharp cheddar cheese
• 55g (2oz) shredded Monterey Jack cheese
• 170g (6oz) shredded Colby cheese, divided

How To Make Cracker Barrel Loaded Hashbrown Casserole Recipe

1. Preheat the oven: Set the rack to the middle and heat your oven to 180°C (350°F/Gas Mark 4). Grease a 23x33cm (9x13in) baking tin with butter or a light coating of oil.
2. Cook the sausage: Brown the sausage meat in a large pan over medium heat while breaking it into small bits with a wooden spoon. Add the red pepper when the meat is almost done and cook for 3 minutes until the veg is soft. Drain the fat thoroughly so the casserole isn’t oily.
3. Make the roux: Melt the butter in a separate saucepan over medium heat before stirring in the plain flour. Cook the paste for 60 seconds until it smells slightly nutty but hasn’t turned dark brown.
4. Add the milk: Pour the milk in very slowly, whisking the whole time to keep the sauce from getting lumpy. Let it simmer gently for a few minutes until it thickens enough to coat the back of a spoon.
5. Melt the cheeses: Turn the heat to low and stir in the American, cheddar, Monterey Jack, and 85g (3oz) of the Colby cheese. Keep stirring until the sauce is completely smooth and the cheese has no visible strands left.
6. Mix it all up: Put the thawed hashbrowns and the sausage mixture into a large bowl before pouring the hot cheese sauce over the top. Mix everything with a large spoon until every piece of potato is covered in sauce.
7. Assemble and bake: Spread the mixture into your prepared tin and scatter the rest of the Colby cheese over the top. Bake for 45 minutes until the edges are bubbling and the cheese on top has turned a deep golden colour.

Recipe Tips

• Dry the potatoes. Thawed frozen potatoes hold a lot of moisture that can ruin the sauce. Squeeze them in a clean tea towel before mixing to make sure the casserole stays thick and creamy.
• Brown the meat well. Getting a dark crust on the sausage bits adds a deeper flavour to the whole dish. Do not rush the frying stage or the meat will taste boiled rather than roasted.
• Use block cheese. Pre-shredded cheese is often coated in potato starch to stop it sticking in the bag. Grating your own cheese from a block makes the sauce much smoother and prevents a grainy texture.
• Make it ahead. You can assemble the entire dish the night before and keep it in the fridge. Give it an extra 10 minutes in the oven if you’re baking it straight from the cold.
• Check the seasoning. Sausage and cheese are naturally salty, so taste your cheese sauce before adding extra salt. A heavy pinch of black pepper helps cut through the richness of the dairy.

What To Serve With Cracker Barrel Loaded Hashbrown Casserole

This is a heavy dish that works best with lighter sides. Try serving it alongside a fresh green salad or some grilled tomatoes to balance the fats.

If you’re serving this for a full breakfast, add some poached eggs and thick slices of buttered toast. For a brunch spread, a bowl of fresh fruit like melon or grapefruit provides a sharp contrast to the salty sausage.

How To Store Cracker Barrel Loaded Hashbrown Casserole

• Fridge: Keep any leftovers in an airtight container for up to 3 days. Make sure the casserole has cooled completely before you put the lid on to prevent steam making the potatoes mushy.
• Reheat: The best way to reheat this is in the oven at 180°C (350°F/Gas Mark 4) for 15 minutes. You can use a microwave for 2 minutes if you’re in a hurry, but the cheese might become slightly oily.
• Freeze: Wrap individual portions tightly in clingfilm and foil before freezing for up to 2 months. Thaw them overnight in the fridge before reheating to make sure the centre gets hot without burning the top.

Cracker Barrel Loaded Hashbrown Casserole Recipe Nutrition Facts

• Calories: 485kcal
• Protein: 22g
• Fat: 34g
• Carbohydrates: 24g
• Sugar: 4g
• Sodium: 920mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Ham and Egg Casserole Recipe
• Cracker Barrel Pumpkin Custard N’ Ginger Snaps Recipe
• Cracker Barrel Strawberry Shortcake Recipe