I’m so tired of restaurants playing with my emotions!! I was craving Cracker Barrel®️ Hashbrown Casserole so badly last night! I wanted nothing else. Those pillowy shreds of potatoes smothered in cheese with the faintest hint of onion flavor haunted my tastebuds! I need it. To my dismay, those folks have taken it off the menu! Sucked for me. But, great for you! Because I was forced to come up with my own version the next day! And, of course, it’s so much better!
I could make a roux from scratch with my own creams and stuff. But, why in the heck would I do that with Cream of everything exists! The canned stuff gets a bad wrap. But, this stuff is glorious in this recipe. Not too mention, opening a can is only one step. Roux who??
NO RAW ONIONS!
Don’t you dare put those raw onions in this casserole! I know we have to bake the thing, but it’s not enough! Sauté those veggies in butter for added flavor. You’ll still get a pleasant little crunch in the casserole.
I know you love to ask me if you can substitute this for that in my recipes. FUN FACT: I HATE that ish! I’m an artist! Just follow the dang recipe, hell! Yes, you NEED havarti cheese! Thank me now.
Spray or butter your foil to prevent it from sticking to the cheese. If you’re rich, just buy the nonstick foil. Save yourself some tears. Peeling off that beautiful top layer of cheese along with the foil will break your heart. Take my word for it.
Isn’t This Breakfast Food?
No. Well, yeah. But, it works anytime of the day. Don’t make this difficult. Your family wants this added to the Thanksgiving spread. They told me. Ciao.
The Best Hashbrown Casserole Recipe
- 30 oz pkg. frozen shredded hashbrowns
- 2 10.5 oz cans cream of chicken soup
- 8 oz sour cream
- 1/3 cup half and half
- 4 TBS butter
- 1/2 onion diced
- 1/2 bell pepper diced
- 1 TBS onion powder
- 1 tsp garlic powder
- 1 tsp chicken bouillon powder
- 1/2 tsp salt
- 1 cup havarti cheese
- 2 cups shredded sharp cheddar
- Chives for garnish
Preheat oven to 350°F
Melt the butter in a pan
Sauté the onions and bell peppers until translucent; about 3 minutes.
In a large mixing bowl, combine all remaining ingredients except for 1 cup of cheddar cheese and the chives.
Grease a 9×13 casserole dish with butter
Pour the mixture into the dish; spread evenly
Sprinkle the last 1 cup of shredder cheddar on top.
Spray a sheet of aluminum foil with nonstick spray
Cover the dish and bake for 40 mins.
Remove the foil and continue baking for another 20-25 mins.
Rest for 20 minutes.
Garnish with chives.