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Home » Uncategorized » Creamy Hashbrown Cheese Casserole

Creamy Hashbrown Cheese Casserole

September 23, 2014 by Judith Hannemann

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Creamy Hashbrown Cheese Casserole | bakeatmidnite.com | #sidedishes #hashbrowncasserole #crackerbarrelhashbrowncasserolecopycat
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 Hashbrown Cheese Casserole | bakeatmidnite.com | #sidedishes #hashbrowncasserole #crackerbarrelhashbrowncasserolecopycat
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.

 

Creamy Hashbrown Cheese Casserole | bakeatmidnite.com | #sidedishes #hashbrowncasserole #crackerbarrelhashbrowncasserolecopycat
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
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

Creamy Hashbrown Cheese Casserole | bakeatmidnite.com | #sidedishes #hashbrowncasserole #crackerbarrelhashbrowncasserolecopycat
Creamy Hashbrown Cheese Casserole

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Filed Under: Uncategorized Tagged With: breakfast casseroles, copycat cracker barrel recipe, hashbrown casserole, side dishes

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Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Teresa Ambra says

    September 25, 2014 at 4:10 am

    This dish looks so lovely. Great as a holiday casserole. Yum.

  2. Leann says

    September 25, 2014 at 5:38 pm

    I use a very similar formula – this can be successfully cooked in a crock pot. Great for summer BBQ, or overnight for breakfast.

  3. Judith Hanneman says

    September 25, 2014 at 5:39 pm

    Thank you Teresa!

  4. Judith Hanneman says

    September 25, 2014 at 5:39 pm

    I've done that one too Leann and like it very much! Is it the one with the green & red bell peppers?

  5. Jennifer Evans says

    November 8, 2014 at 11:56 pm

    How long in a crock pot?

  6. Judith Hanneman says

    November 9, 2014 at 12:10 am

    I'd try 4 hrs HI, 6 hrs LOW Jennifer.

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