This copycat hash brown casserole is an incredibly comforting side dish you’ll want to make for both breakfast spreads and dinner parties alike. We opted to ditch the canned creamed soup and make a homemade cheese sauce instead. The result is a homey rendition of the classic Cracker Barrel dish.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 5 tablespoons unsalted butter
- 1/4 teaspoon garlic powder
- 1 small onion, finely diced
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 1/2 cup half-and-half
- 1/2 cup low-sodium chicken broth
- 1 cup sour cream
- 2 cups shredded mild Cheddar
- One 30-ounce bag frozen shredded hash browns, thawed
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
- Melt the remaining 4 tablespoons butter in a large saucepan over medium-high heat. Add the garlic powder, onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is softened, about 5 minutes. Add the flour and cook, whisking, until sizzling all over and light golden, about 2 minutes. Whisk in the half-and-half and chicken broth, return to a simmer and cook until thickened, about 1 minute. Remove from the heat and stir in the sour cream and 1 1/2 cups of the Cheddar. Add the hash browns and toss until coated in the sauce. Add salt and pepper to taste.
- Transfer the hash brown mixture to the prepared baking dish, then top with the remaining 1/2 cup Cheddar. Bake until browned and bubbling at the edges, about 45 minutes. Raise the oven temperature to 475 degrees F and continue to bake until the top is crisp and browned all over, about 5 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 577 |
| Total Fat | 39 g |
| Saturated Fat | 17 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 13 g |
| Cholesterol | 73 mg |
| Sodium | 602 mg |
Reviews
We enjoyed this. Will absolutely make again. Very nice for a smash group brunch side dish.
Amazing ! I used rehydrated potatoes instead of frozen hash browns and added some cubes of ham . Used the same cooking times and other ingredients.
I made these tonight with a slight tweak. When I left the hash out to thaw, I pulled a bag of peppers and onion blend from the freezer to thaw as well. I used a full 20 oz bag. This waters down the butter some, but it really didn’t hurt the end result. I used the listed measurements for everything else, flour included. Next time I’ll add chicken into it so it’s a full dinner.
I found that if you use a thicker hash brown (country style) the consistency is better.
I haven’t made this, YET, but I’m going to because all the other recipes I have use canned creamed soup. I love that this doesn’t! Thank you 😀
I wonder if this can be made with tater tots? I don’t see why not…
Yum! I substituted the sour cream for Greek yogurt but it was delicious!
This is one our favorites for Sunday brunch! Sometimes I add diced ham before baking or crumbled bacon on top but it’s sooo good as is! I usually serve it with eggs, bacon or sausage, an English muffin and fresh fruit.
Delicious
N.v