Creamy Hashbrown Cheese Casserole

Creamy Hashbrown Cheese Casserole

Like the hashbrown casserole at Cracker Barrel? You’ll love this one–creamier!

This recipe is a copycat of the copycat of the famous Cracker Barrel Restaurant dish.

Creamy and delicious!

Basically, it’s the same except for a couple of things.

First, I made the sauce creamier by adding another can of the soup–mainly because the original looked a bit dry to me–added a bit of sausage so it could be served as a main dish or even a breakfast and lastly mixed the cheeses.

I went with half cheddar and half Monterrey Jack because I really like the creaminess the Jack cheese imparts.  Swiss would be nice here too for a nuttier flavor.

Add some sausage and it’s a main dish or breakfast

I also added some buttered cracker crumbs because to me, anything with a cheesy base is improved by having this on top.  And it’s very yummy!

The Recipe

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Creamy Hashbrown Cheese Casserole

Prep Time10 mins

Cook Time1 hr

Course: Side Dish

Cuisine: American

Keyword: cracker barrel potatoes, potato casseroles

Servings: 8

Calories: 395kcal

Author: Judith Hannemann

Ingredients

• 1 bag 30 oz shredded hashbrown potatoes, thawed (the plain kind)
• 2 cans 10.75 oz each cream of chicken soup
• 1 cup sour cream or greek yogurt
• 1 cup shredded monterrey jack cheese
• 1 cup shredded cheddar cheese
• 1/4 cup finely chopped onion
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup butter melted
• 8 oz cooked breakfast sausage sliced in 1/2-inch pieces (optional)

Topping:

• 20 Ritz crackers 1/2 sleeve
• 1 tbs butter melted

Instructions

• Preheat oven to 350 degrees F. Lightly spray a 2.5 quart (11 x 7-inch) baking dish.
• In a large bowl, combine the soup, 1/4 cup melted butter,
• sour cream, cheeses, onion, sausage (if using), salt & pepper.  Mix well.
• Fold in the potatoes, making sure they are well coated with the soup mixture.
• Turn into prepared pan.
• Mix the crushed crackers with the 1 tbs melted butter.
• Top casserole with the buttered cracker crumbs.
• Bake for 50-60 minutes, or until casserole is bubbly around the sides, the crumbs are golden brown and the potatoes are cooked in the center.
• Serves 6-8 as a side or main dish

Nutrition

Serving: 1serving | Calories: 395kcal | Carbohydrates: 14g | Protein: 14g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 850mg | Potassium: 163mg | Fiber: 1g | Sugar: 2g | Vitamin A: 673IU | Vitamin C: 1mg | Calcium: 255mg | Iron: 1mg

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Creamy Hashbrown Cheese Casserole

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