Copycat Cracker Barrel Hashbrown Casserole - A Chessy, Creamy Side Dish for Holidays or Meal

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

shredded cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

cream of chicken soup

🥗Healthier: homemade chicken broth

💰Cheaper: cream of mushroom soup

Homemade broth is lighter and can be made with pantry staples.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can enhance flavor.

Start with a small diced onion in a bowl.

Open a 2 lb package of southern style hash browns.

Melt 1 stick (8 tablespoons) of butter and add it to the bowl.

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

Scoop in about 1 cup of sour cream.

Season with about 1 teaspoon of salt and 0.5 teaspoon of pepper to taste.

Add 2 cups of cheese, mixing 1 cup into the casserole and reserving 1 cup for topping.

Stir all the ingredients together until well mixed, working through the frozen hash browns.

Prepare a large baking dish (or a 9x13) by spraying it to prevent sticking.

Pour the mixture into the baking dish and spread it out evenly.

Top the casserole with the reserved 1 cup of cheese, estimating the amount needed.

Preheat the oven to 350°F.

Bake the casserole for about 45 to 60 minutes, checking at 45 minutes for doneness.

Remove the casserole from the oven when it looks perfect, or leave it in for a few extra minutes for a browner top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens