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Cracker Barrel’s Hash Browns Casserole is comfort food everyone loves. It is creamy cheesy and always vanishes first at a potluck or holiday breakfast. I keep this recipe on hand for Sunday brunches and potlucks because it makes a hearty side dish without fussing over fresh potatoes or a complicated sauce.
My family first tasted this at a road trip breakfast and now we make it for every special occasion. It is ridiculously simple and always receives requests for the recipe.
Ingredients
- Ore Ida potato shreds hash browns: Frozen and shredded so you skip peeling and grating potatoes. Choose unopened bags with no freezer burn.
- Onion: Chopped or diced for a little bite and flavor. Use yellow or sweet onion for best results.
- Cream of mushroom soup: Gives the base a rich creamy flavor. Try to avoid the low-fat versions for maximum comfort.
- Cream of celery soup: Lightens things up with a gentle herby note. Buy a can with a simple ingredient list and no off-flavors.
- Margarine: For that classic old-school flavor and richness or swap with real butter for a richer taste.
- Colby cheese: Grated, melts super smooth and gives the casserole its signature cheesy pull. Buy fresh from the deli section and shred it yourself for best melt.
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to three hundred fifty degrees Fahrenheit and make sure it is fully preheated before putting the casserole in. This helps everything bake evenly and gives the cheese time to brown on top.
- Mix Casserole Base:
- In a very large mixing bowl gently combine the frozen potato shreds, chopped onion, cream of mushroom soup, cream of celery soup, and half of the grated colby cheese. Use a sturdy wooden spoon or your hands to make sure every potato shred is coated with soup and cheese. This is the moment where the creamy flavor magic begins.
- Prepare the Baking Dish:
- Take a nine by thirteen inch dish and coat it thoroughly with spray oil or a bit of margarine. This keeps the potatoes from sticking and cleans up easily. Make sure you work the oil into the corners.
- Spread and Layer:
- Pat the hash brown mixture evenly into the prepared dish using a spatula. Top with the remaining colby cheese making sure it covers every surface. Cut bits of margarine into small pieces and dot over the cheese layer for golden spots and extra flavor.
- Bake to Perfection:
- Place the dish uncovered into the center oven rack. Let it bake for forty five minutes to one hour. Check at forty five minutes and continue until the cheese has turned a deep golden color on the peaks and the casserole looks bubbly throughout. The edges will brown and crisp a little and the center should be piping hot.
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One of my favorite things about this dish is the crisp cheesy topping. I remember my grandmother always letting me have the first scoop since I wanted the corner pieces. The combination of soft center and golden edges is what makes it completely irresistible.
Storage Tips
After baking, cool any leftovers then cover the dish tightly or transfer portions to airtight containers. It will keep fresh in the fridge for three days. For longer storage, freeze tightly wrapped portions and reheat in the oven for best texture. I find the casserole keeps its creaminess even after reheating.
Ingredient Substitutions
If you do not have Colby cheese, you can use mild cheddar or a blend of mozzarella and cheddar for a similar melt. Swap margarine with unsalted butter for deeper flavor. To add meat simply stir in cooked diced ham or bacon during mixing.
Serving Suggestions
This casserole is classic with scrambled eggs and sausage links for breakfast or brunch. It also shines as a side for roast chicken or ham. At potlucks I often pair it with a fresh fruit salad or green beans for balance.
Cultural Context
Hash brown casseroles have become a cherished American comfort food at diners, church suppers, and holiday tables. Cracker Barrel’s version stands out for its signature creamy texture and cheesy top. It is part of the Southern tradition of hearty make-ahead dishes meant to feed a crowd easily.
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This casserole delivers warm, cheesy comfort in every bite. Try it at your next gathering and see why it’s a timeless favorite!
Frequently Asked Questions
- → Can I use fresh potatoes instead of frozen hash browns?
Yes, freshly shredded potatoes can be used. Rinse and dry them thoroughly to avoid excess moisture in the casserole.
- → Which cheese works best besides Colby?
Cheddar or a blend of mild cheeses can be used as substitutes for Colby, adding their own flavor twist.
- → Can cream of chicken soup replace mushroom or celery?
Absolutely; cream of chicken soup brings a slightly different savory note but maintains the creamy texture.
- → How should leftovers be stored?
Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat before serving.
- → Is this casserole suitable for freezing?
Yes, it freezes well. Allow to cool, portion, and store tightly wrapped. Reheat in the oven for best texture.