Cracker Barrel Cheesy Hashbrown Casserole Recipes

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CRACKER BARREL'S HASHBROWNS CASSEROLE - COPYCAT



Cracker Barrel's Hashbrowns Casserole - Copycat image

I don't know if this is Cracker Barrel's actual hash browns casserole recipe, but it is close. This recipe can feed a large crowd and is good for a brunch.

Provided by Rhonda

Categories     Breakfast

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 8

2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter, melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper

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



Copy Cat Cracker Barrel Hashbrown Casserole Recipe image

This is my favorite casserole ever! Cracker Barrel Hashbrown Casserole needs just 5 minutes of prep and is absolutely cheesy, delicious and completely irresistible! The perfect breakfast casserole!

Provided by Holly Nilsson

Categories     Casserole

Time 50m

Number Of Ingredients 7

32 ounces frozen shredded hash browns (defrosted)
½ cup melted butter
1 10 ¼ ounce can of cream of chicken soup (or cream of cheddar)
1 pint sour cream
½ cup onion (finely chopped)
2 cups colby cheese (grated)
¼ teaspoon pepper

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.

Nutrition Facts : Calories 355 kcal, Carbohydrate 23 g, Protein 10 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 68 mg, Sodium 503 mg, Fiber 1 g, ServingSize 1 serving

CRACKER BARREL CHEESY HASHBROWN CASSEROLE



Cracker Barrel Cheesy Hashbrown Casserole image

This is the closest to the real deal as it gets, folks! After many years of research, methods, and taste-testing, I've finally cracked the code! Now, you can make this delicious, yummy casserole at home! Made it for my monthly Breakfast-For-Dinner night, and my boyfriend FLIPPED! We don't really have a Cracker Barrel anywhere...

Provided by Kristin D

Categories     Casseroles

Time 1h

Number Of Ingredients 7

2 lb frozen shredded hashbrown potatoes, thawed
1 regular size can campbell's cream of chicken soup
1/2 medium yellow onion, finely diced
1/4 c margarine, melted
2 c (8 oz.) colby cheese, shredded or diced in a food processor
1/2 tsp salt
1/2 tsp ground black pepper

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.

CHEESY HASHBROWN CASSEROLE



Cheesy Hashbrown Casserole image

Copycat Cracker Barrel Hashbrown Casserole is an easy, cheesy recipe with frozen hashbrowns, cheese sauce and a crunchy corn flakes topping. Perfect for potlucks, brunch or as a simple side dish.

Provided by Amanda

Categories     Side Dish

Time 1h5m

Number Of Ingredients 13

2 pounds frozen hashbrown potatoes
1 small onion (diced, about 1 cup)
5 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
2 cups freshly grated cheddar cheese
2 cups sour cream (can also use plain greek yogurt)
1 teaspoon salt
½ teaspoon black or white pepper
½ teaspoon garlic powder
1 teaspoon chicken bouillon (recommended: Better than Bouillon base)
1-2 cups corn flakes
½ cup shredded cheddar cheese

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.

Nutrition Facts : Calories 318 kcal, Carbohydrate 21 g, Protein 10 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 61 mg, Sodium 424 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

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