HASHBROWN CASSEROLE Cracker Barrel Copycat Recipe Side Dish

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.

Thaw the hash browns and drain excess moisture by patting them with paper towels.

In a bowl, combine the thawed hash browns with 1/2 cup of melted butter.

Add 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of garlic powder to the bowl.

Add minced onion (or diced onion or onion powder) to the mixture.

Stir in 1 can of cream of celery soup (or cream of chicken soup or cheddar cheese soup) and 1/2 cup of sour cream.

Grate 2 cups of cheddar cheese and add half of it to the mixture, mixing until well combined.

Spray an 11 by 7 baking pan with nonstick cooking spray and spread the mixture evenly in the pan.

Top the mixture with the remaining shredded cheese.

Cover the pan with foil, spraying the inside of the foil to prevent sticking, and bake in a preheated oven at 350°F for about 35 minutes.

Remove the foil, increase the oven temperature to 400°F, and bake uncovered for an additional 5 to 10 minutes until the cheese is lightly golden brown.

Remove from the oven and let sit for 5 to 10 minutes before serving, garnishing with chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens