Cheesy Potato Casserole Cracker Barrel Hashbrown Casserole Recipes

CRACKER BARREL'S HASHBROWNS CASSEROLE - COPYCAT

Steps:

• Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
• Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

COPY CAT CRACKER BARREL HASHBROWN CASSEROLE RECIPE

Steps:

• Preheat oven to 350°F.
• Combine all ingredients in a large bowl reserving ½ cup of cheese for topping.
• Place in a greased 9×13 casserole dish and top with reserved cheese.
• Bake for 45-55 minutes or until hot and bubbly.

CRACKER BARREL POTATO CASSEROLE/HASH BROWNS CASSEROLE - COPYCAT

Steps:

• Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.
• In a bowl, combine soup, cheese, butter, onion, salt, and pepper. (or one of mixed season salts from above).
• Gently fold the potatoes into the mixture and pour into prepared pan.
• Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.
• Note: If you're looking for a one-dish meal you can add ham to this recipe.

CRACKER BARREL CHEESY HASHBROWN CASSEROLE

Steps:

• 1. Preheat oven to 350 F.
• 2. Combine everything except the hashbrowns in a big bowl until well combined.
• 3. Add hashbrowns to other ingredients mix well.
• 4. Scoop into a 9x13 baking dish and bake for 45-50 minutes or until golden brown and bubbly. Allow to sit for 10-15 minutes after it comes out of the oven.

INSTANT POT CHEESY HASH BROWN CASSEROLE

Steps:

• Lightly grease 7" - 7.5" cake pan or springform pan with non-stick cooking spray.
• In a medium bowl, stir together hash browns, soup, sour cream, onion, 1 cup of cheese, garlic powder, and ham (if using). Add to prepared pan. Cover with remaining grated cheese.
• Tear off a long piece of aluminum foil, about 18" long. Spray the underside of the foil with cooking spray to prevent sticking. Wrap the hash brown casserole pan in foil across the top and under the bottom of the pan. This is to keep the water from getting into the pan during the pressure cooking cycle.
• Add trivet to Instant Pot pan and pour 1 cup of water into the bottom. Place foil-wrapped pan with cheesy potatoes into a silicon sling or foil sling (see notes below for making a foil sling). Lower the sling with the pan of hash browns into the Instant Pot on the trivet. Secure lid and twist the pressure valve to seal (if needed). Select high pressure for 35 minutes.
• When pressure cycle is over, allow a 5 minute natural release. Then perform a quick release to release the remaining pressure. Using pot holders, lift sling from the Instant Pot and carefully remove the foil from the springform pan.
• If serving without browning (see below), let cheesy hash brown casserole cool for at least 10 minutes if using springform pan to ensure that the casserole stays together and doesn't spread out.
• Using pot holders, carefully drain water from Instant Pot liner. Place the casserole back on the sling. Lower the sling back into the Instant Pot or place in your air fryer.
• Set air fryer to 350º for 5-10 minutes, until golden and bubbly on top. If you don't have an air fryer or air fryer lid, you can broil the hash browns casserole in your oven.
• If using a springform pan, let cheesy hash brown casserole cool for at least 10 minutes to ensure that the casserole stays together and doesn't spread out.

CHEESY HASHBROWN CASSEROLE

Steps:

• Preheat oven to 400 degrees. Spray a large 13x8-inch casserole dish with nonstick cooking spray.
• Melt 1 tablespoon butter in a medium saucepan over medium heat. Add diced onion and saute until translucent; about 4-5 minutes. Add remaining 4 tablespoons of butter. Once melted, add flour and whisk to combine.
• Add the milk to the flour (roux) mixture. Cook over medium heat, stirring frequently until thickened; 5-6 minutes.
• Once thickened, add chicken bouillon and stir well until completely combined. Add the remaining seasonings. Turn heat off and set aside to cool for 4-5 minutes.
• While cooling, pour the frozen shredded potatoes into a large bowl and stir in the sour cream.
• Stir 2 cups shredded cheese into the sauce until completely melted. Pour over the potatoes and stir to coat. Pour potato mixture into the prepared casserole dish and spread evenly. Top with corn flakes and a ½ cup shredded cheese.
• Bake uncovered in the preheated oven for 40-45 minutes, or until golden brown and bubbling. Let sit for 5 minutes before serving.