Creamy Hashbrown Cheese Casserole Recipe
Creamy Hashbrown Cheese CasseroleLike the hashbrown casserole at Cracker Barrel? You'll love this one--creamier!
This recipe is a copycat of the copycat of the famous Cracker Barrel Restaurant dish.
Creamy and delicious!Basically, it's the same except for a couple of things.
First, I made the sauce creamier by adding another can of the soup--mainly because the original looked a bit dry to me--added a bit of sausage so it could be served as a main dish or even a breakfast and lastly mixed the cheeses.
I went with half cheddar and half Monterrey Jack because I really like the creaminess the Jack cheese imparts. Swiss would be nice here too for a nuttier flavor.
Add some sausage and it's a main dish or breakfastI also added some buttered cracker crumbs because to me, anything with a cheesy base is improved by having this on top. And it's very yummy!
Creamy Hashbrown Cheese Casserole
- 1 bag (30 oz) shredded hashbrown potatoes, thawed (the plain kind)
- 2 cans (10.75 oz each) cream of chicken soup
- 1 cup sour cream or greek yogurt
- 1 cup shredded monterrey jack cheese
- 1 cup shredded cheddar cheese
- 1/4 cup finely chopped onion
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup butter, melted
- 8 oz cooked breakfast sausage, sliced in 1/2-inch pieces (optional)
- Topping:
- 1/2 sleeve crushed Ritz crackers (about 20 crackers)
- 1 tbs butter, melted
- Preheat oven to 350 degrees F. Lightly spray a 2.5 quart (11 x 7-inch) baking dish.
- In a large bowl, combine the soup, 1/4 cup melted butter,
sour cream, cheeses, onion, sausage (if using), salt & pepper. Mix well.
Fold in the potatoes, making sure they are well coated with the soup mixture.
Turn into prepared pan.
Mix the crushed crackers with the 1 tbs melted butter.
Top casserole with the buttered cracker crumbs.
Bake for 50-60 minutes, or until casserole is bubbly around the sides, the crumbs are golden brown and the potatoes are cooked in the center.
Serves 6-8 as a side or main dish
Creamy Hashbrown Cheese Casserole
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