Hash Brown Casserole Recipe
This delicious copycat Cracker Barrel hash brown casserole is cheesy, creamy, and so delicious. A great copycat recipe that can be served any time of day.
Servings: 8
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 32 oz bag of frozen shredded hash browns, thawed
- 2 ½ cups shredded cheddar cheese
- ½ cup onion, diced
- 1 cup milk
- 1/2 cup beef broth
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9x13 baking dish with cooking spray.
- Thaw the hash browns. Melt the butter in a saucepan over medium heat. Stir in the onions and cook for 2-3 minutes.
- Stir in the flour. Pour in the beef broth and stir.
- Stir in the milk and continue stirring for 2-3 minutes.
- Stir in the sour cream, garlic powder, salt, and pepper. Keep stirring and let the mixture slightly thicken.
- Mix in 2 cups of shredded cheese. Stir until combined.
- Mix together the thawed hash browns and cheese sauce in a large bowl.
- Spread the mixture in prepared baking dish. Top with the remaining 1/2 cup of cheese.
- Bake at 350 degrees F for 30 minutes or until cheese has melted.
Notes
Frequently asked questions:
- Can I substitute with cubed hash browns? Yes, you can use shredded or cubed hash browns.
- What kind of cheese works best? I like using sharp cheddar cheese but you can substitute with with another cheddar, Monterey Jack, Colby Jack, or cheddar blend.
- How do I store? Cover the baking dish and refrigerate. You can also transfer the casserole to an airtight container. It will last up to 4 days.
Nutrition
Calories: 257kcal | Carbohydrates: 6g | Protein: 10g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 403mg | Potassium: 138mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 670IU | Vitamin C: 1mg | Calcium: 321mg | Iron: 0.2mg