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Loaded with creamy potatoes and melted cheese, this cozy casserole captures the flavors of Cracker Barrel’s classic. You get all those luscious layers, crispy-cheesy edges, and guaranteed empty pans anytime you share it at brunch or a potluck.
I whipped this up for holiday breakfasts because it seriously takes zero work but gets rave compliments from everyone at the table. Now it’s a non-negotiable at every family brunch we do.
Mouthwatering Ingredients
- Margarine: Little blobs of margarine sprinkled up top help form a crispy, buttery finish. Swap for butter if you want a fuller taste.
- Colby cheese shredded: Colby’s got that perfect barely-tangy melt for top-layer gooeyness. Shred your own for unbeatable smoothness.
- Cream of celery soup: This gives a second layer of creaminess and a gentle herbal kick. Choose one with real veggie bits if you can.
- Cream of mushroom soup: Velvety and rich, this stuff lays down the casserole’s base flavor. You can grab any brand or whip up your own if you’re in the mood.
- Onion chopped fine: Brings a sweet little bite and keeps things interesting. Go small on the dice so each mouthful gets some.
- Hash browns frozen shreds: Ore Ida makes them extra reliable and potato-rich. Just avoid packs with frozen clumps to keep everything from going soggy.
Simple Step Guide
- Finish it in the Oven:
- Move your dish to the oven’s middle. Let it bake uncovered—but peek after forty five minutes. Cheese should melt and edges get a little crisp. If you want it crunchier, let it go just a bit longer.
- Melt and Top:
- Scatter what’s left of your Colby over everything so no spots are bare. Drop bits of margarine all over the top for extra yummy browning.
- Even It Out:
- Dump the loaded mix into your prepped baking dish. Smooth it out and push gently into the corners for nice even baking.
- Stir the Mix:
- In a really big bowl, blend chilled hash browns, diced onion, both soups, and half your cheese. Keep mixing till that creamy stuff coats all the spuds.
- Warm Oven and Prep Pan:
- Cruise your oven up to 350 F and don’t skimp on preheating—nice even cook every time. Spray down a 9x13 pan so cleanup’s a breeze.
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Keeping it Fresh
Let your casserole cool all the way, then wrap with foil and chill. It’ll stay tasty in the fridge up to three days. For longer hang-time, slice into single servings, wrap tight, and freeze. Thaw in the fridge and reheat in a 300 F oven—that way it crisps up just right again.
Easy Swaps
No Colby? Grab cheddar, mozzarella, or just toss in a cheesy mix for a new flavor. Go lighter by trading half the soup mix for Greek yogurt, or make your own creamy base using milk and a little flour. Vegetarian friends? Grab canned soups marked meatless—each swap gives its own cozy spin.
How to Serve
Heap a big scoop next to your eggs and bacon at brunch. Makes a killer side for roasted chicken or glazed ham at dinner. Got leftovers? Crisp them up in a nonstick pan for the ultimate morning treat. Sometimes I throw on a handful of fresh chives or scallions for brightness.
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Southern Comfort Foods
This dish hails from good old Southern comfort kitchens, where cheesy potatoes really shine. Folks know it from Cracker Barrel, a spot famous for that home-cooked, stick-to-your-ribs vibe. It’s the kind of thing you see at church potlucks or lazy weekend breakfasts at home. It’s straight-up beloved everywhere.
Frequently Asked Questions
- → Can I use a different type of cheese?
Sure thing! Swap out Colby for cheddar, Monterey Jack, or just mix a few kinds in for extra gooeyness or flavor.
- → Should the hash browns be thawed before mixing?
Let them thaw if you can, so it all stirs together easily and bakes evenly. If you’re in a rush, frozen works too.
- → Can I add meat or vegetables?
Go for it! Toss in some cooked ham, bacon, bell peppers, or mushrooms for a heartier bite.
- → What can I use instead of margarine?
Butter is a great choice and gives things a classic, rich taste.
- → How do I know when the dish is done?
It’ll be bubbling away with a nicely browned top, and the middle will be piping hot when it’s ready to grab from the oven.