Cracker Barrel Hash Brown Casserole
This Cracker Barrel Hash Brown Casserole is a favorite side dish with any meal. It’s super easy to whip up, but grants you restaurant quality taste right in your own kitchen
This Cracker Barrel Hash Brown Casserole is a favorite side dish with any meal. It’s super easy to whip up, but grants you restaurant quality taste right in your own kitchen
- 1/4 teaspoon black pepper
- 1 cup dry bread crumbs
- 1 stick butter melted
- 2 cups cheddar cheese shredded
- 16 ounces sour cream
- 1/4 cup onion chopped
- 2 pounds frozen hash brown potatoes thawed
- 10 3/4 ounces campbells cream of mushroom
- 1 teaspoon salt (although i now typically use a mixture of seasonings like garlic and onion salt/powder and my favorite french fry seasoning)
- 1 green pepper chopped (optional)
- diced ham or bacon (optional)
- Carbohydrate 39.2505156957378 g
- Cholesterol 64.0173606132776 mg
- Fat 24.7464969550615 g
- Fiber 4.89645593774488 g
- Protein 11.2391984328094 g
- Saturated Fat 14.4421503600213 g
- Serving Size 1 1 Serving (357g)
- Sodium 437.864389394838 mg
- Sugar 34.3540597579929 g
- Trans Fat 2.98294161057943 g
- Calories 416 calories
Step-by-step
- Preheat oven to 350(F) degrees.
- In a large bowl, mix together the hash browns, onion, soup, sour cream, cheese, seasoning, and optional pepper, bacon or ham.
- Spread potato mixture in a greased 9 x 13 baking dish.
- Mix together the topping ingredients and spread over potato mixture.
- Bake for 45 minutes – one hour, until golden brown.
The Danger of Excess Moisture
Swapping frozen shredded potatoes for fresh grated russets introduces excess water that ruins the binding ability of the soup and sour cream. Fresh potatoes must be soaked, boiled briefly, and spun completely dry in a salad spinner before mixing. Thawed commercial hash browns work best because manufacturers extract excess starch and water during processing. If utilizing fresh tubers, toss them with one tablespoon of cornstarch to absorb residual liquid and prevent a watery bake.
Cheese and Fat Control
Pre-bagged shredded cheddar contains cellulose and potato starch to prevent clumping, which inhibits a smooth melt in the casserole base. Grating a block of sharp cheddar by hand ensures uniform incorporation into the sour cream and cream of mushroom mixture. The fat content in whole sour cream and full-fat cheese prevents the dairy from breaking during the 45 to 60 minute baking window at 350 degrees Fahrenheit. Low-fat dairy alternatives release water as they heat, resulting in a curdled sauce rather than a cohesive binding agent.
Dietary Adjustments and Toppings
Adapting this dish for vegetarian diets requires omitting the optional bacon or ham and replacing the cream of mushroom soup with a targeted mushroom or celery alternative that lacks meat broths. Gluten-free adaptations require checking the soup label and substituting the dry bread crumb topping with crushed cornflakes or certified gluten-free crackers tossed in the melted butter. Bake the pan uncovered until the internal temperature reaches 165 degrees Fahrenheit and the edges bubble vigorously with a browned perimeter.
