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 minutes mins

Cook Time1 hour 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

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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Onward and upward on my budget series.  Here I use the frozen peaches from the dollar store.

My friends on Facebook were asking me what I was going to do with the other food I bought for the SNAP challenge I took for Food Bloggers Against Hunger for The Giving Table.  

Since a lack of freezer space forced me to remove the peaches to the fridge for a more expensive cut of meat, I decided a dessert may be in order so I could use these now-defrosted peaches.

Years ago, when I was all into “healthy” and all that (insert laugh here), I’d make fruit crisps with very little sugar, fat and simple carbs (i.e. white flour) and use oatmeal for a granola-type topping.  I decided to do that again.

So, I told my friends I’m gonna do a “peach thing.” Then later that I was off to make the “peach thing.” One friend said, “Hey you ought to name it that.”  Great idea, but I try to make this blog search engine friendly so I needed something more pointed and yes, generic.

Therefore, I call it “Peach Crisp” but it can also be known as “The Peach Thing.” Yes it can Julie Armstrong LOL. Just for you!

Peach Crisp

• 10 oz frozen peaches (no sugar added), defrosted
• 1/4 cup sugar
• 1 tbs flour
• 1/4 tsp. cinnamon or allspice
• 1 cup quick oats
• 3 tbs flour
• 2 tbs cold butter
• 2 tbs sugar
• 2 tbs brown sugar

Preheat oven to 350 degrees. Spray 4 individual casserole dishes (ramekins) with non-stick spray (you can use a 1 quart casserole dish as well).


Mix peaches with sugar, cinnamon/allspice and flour.  Set aside.


In a separate bowl, combine oats, butter, sugar and flour.  Cut in butter until it’s the size of small peas.


Place peaches in prepared pan(s).  Top with oatmeal crumbs & sprinkle with the brown sugar.


Bake for 30-40 minutes, or until fruit juice begins bubbling from the sides of the casserole and the crumbs are lightly browned.


Serves 4


You can substitute whole wheat flour for the white in this for extra nutrition and fibre.

Peach Crisp

Peach Crisp

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