Hashbrown Casserole Recipe
This Hashbrown Casserole is creamy, cheesy, and easily made using frozen hashbrowns and plenty of yummy melted cheese. Perfect for parties, potlucks, or as a dinnertime side dish, this Copycat Cracker Barrel Hashbrown casserole is guaranteed to be an instant family favorite!
Servings: 6 servings
Ingredients
- 6 tablespoon butter
- 1 large onion diced
- ¼ cup all-purpose flour
- 3 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups low-sodium chicken broth
- ½ (10.5 ounce) can cream of chicken soup
- 1 cup cheddar cheese freshly shredded, divided
- 2 cups Monterey Jack cheese freshly shredded, divided
- 1 cup milk
- 1 (4-pound) bag frozen shredded hashbrowns thawed
Instructions
- Preheat the oven to 400 degrees Fahrenheit and spray a large baking dish with non-stick cooking spray. Set aside.
- Melt the butter in a large pot or Dutch oven set over medium heat. Add the onions and cook until soft and translucent, approximately 5 minutes.
- Add the flour, garlic, salt, and black pepper and mix well to combine. Cook, stirring continuously, for 30 seconds or until the garlic becomes fragrant.
- Slowly whisk in the chicken broth and the cream of chicken soup so that no clumps of flour remain. Simmer for 3-4 minutes, stirring the entire time to prevent burning.
- Meanwhile, combine the shredded cheeses in a medium bowl, then set aside approximately 1½ cups to use for topping the casserole later on in cooking.
- Remove the pan from heat. Stir in the milk and the cheese left in the bowl (it should be about 1½ cups). Let it thicken for about five minutes.
- Add the hashbrowns and gently stir to combine.
- Pour the hashbrown mixture into your prepared casserole dish in an even layer and sprinkle the remaining 1½ cups of shredded cheese over the top.
- Bake in the oven for 30-35 minutes or until the cheese is bubbly on top.
- Remove from the oven and allow it to rest for 10 minutes. Serve garnished with freshly minced parsley, if desired.
Notes
- Cheese: Add as much or as little cheese as you'd like and any type of melting cheese you prefer. Monterey Jack cheese and cheddar cheese are always winners, but Gruyere or Mozzarella is also delicious. Finally, shred your own cheese straight from the block. It melts so much better.
- Hashbrowns: Thaw and drain the frozen hashbrowns before adding them to the casserole mixture otherwise, it can make your casserole soggy.
- Keep leftovers stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or in the oven until reheated.
Nutrition
Calories: 645kcal | Carbohydrates: 66g | Protein: 24g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 86mg | Sodium: 907mg | Potassium: 1108mg | Fiber: 5g | Sugar: 4g | Vitamin A: 956IU | Vitamin C: 27mg | Calcium: 518mg | Iron: 4mg
