Cheesy Hash Brown Casserole | Cheesy Hash Brown Bake | Better than Cracker Barrel Casserole

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cream of chicken soup

🥗Healthier: homemade cream of mushroom soup

💰Cheaper: cream of celery soup

Homemade options can be lower in sodium.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: colby cheese

Reduced-fat cheese lowers calories while still melting well.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

Melt 1 stick of butter in a skillet.

Chop 1 medium sweet onion and add it to the skillet with a little salt and black pepper.

Cook until onions are translucent.

Add 1 can of cream of chicken soup to the skillet.

Add 1 can of milk to the skillet and mix well, then let simmer until thick.

In a large bowl, add a 30 ounce bag of shredded hash browns.

Pour the thickened mixture from the skillet over the hash browns.

Add 1 16 ounce container of sour cream to the bowl.

Add 2 cups of Vermont sharp cheddar cheese to the bowl and fold the ingredients together gently.

Add more salt and black pepper to taste.

Preheat the oven to 400°F (204°C).

Grease an 8.5 by 13 baking pan and transfer the mixture into it.

Top with additional cheese.

Bake in the preheated oven for 1 hour until the top is brown and crispy.

Remove from oven and let cool for 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens