Make Your Own: Cracker Barrel Hashbrown Casserole

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby jack cheese

Colby jack cheese is often less expensive and melts well.

cream of chicken soup

🥗Healthier: homemade cream of chicken

💰Cheaper: cream of mushroom soup

Cream of mushroom soup is a common substitute and often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine can be a lower-cost alternative to butter.

Preheat oven to 350°F.

In a 9x13 pan, add 1 can of cream of chicken soup.

Add 1/4 cup (half a stick) of melted margarine to the soup.

Add 2 cups of KBY cheese that has been chopped fine.

Add 1/2 diced onion.

Add 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.

Mix all ingredients until well combined.

Add 2 lbs of thawed frozen shredded hash browns to the mixture.

Mix the hash browns in with clean hands until covered with the sauce.

Spread the mixture evenly in the pan without compressing it.

Place the pan in the preheated oven at 350°F for 45 to 50 minutes until bubbling and crust forms around the edge.

Let the casserole rest for about 10 minutes before serving, or for 30 to 45 minutes for a consistency closer to Cracker Barrel.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens