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This rich and comforting hash browns casserole is inspired by the beloved version served at Cracker Barrel, with creamy layers of potatoes and gooey cheese baked to golden perfection. It is effortlessly crowd-pleasing and always vanishes quickly at breakfast gatherings or potlucks.
I started making this casserole for holiday brunches because it takes almost no effort but gets endless rave reviews from family and friends. Now it is always requested at every big breakfast.
Ingredients
- Frozen hash brown potato shreds: Use a trusted brand like Ore Ida for consistency and real potato flavor Choose potatoes that are not overly icy to prevent sogginess
- Fresh onion diced: The onion adds subtle sweetness and depth Chop finely for even distribution and the best flavor in each bite
- Cream of mushroom soup: Gives the casserole a velvety base and rich umami flavor Use your favorite canned variety or make your own for extra homemade touch
- Cream of celery soup: Adds another creamy layer and a mild herbal note Pick a soup with real celery bits for extra texture
- Colby cheese grated: This classic melting cheese brings a mild tang and gooey texture Freshly grated is best so it melts smoothly over the casserole
- Margarine: Dots of margarine boost richness and help achieve that signature golden crust Use real butter as a swap for deeper flavor
Step-by-Step Instructions
- Prep the Oven and Pan:
- Preheat your oven to 350 degrees Fahrenheit Make sure it is fully preheated before baking for an evenly cooked center. Coat a nine by thirteen inch baking dish with oil spray so every corner lifts out clean
- Mix Base Ingredients:
- Combine the frozen hash browns diced onion both cans of soup and half of the grated cheese in a large bowl Stir until everything is thoroughly joined and the soup evenly coats every potato shred
- Spread and Layer:
- Spoon the entire mixture into your prepared pan Use a spatula to spread it out evenly and make sure the corners are filled for consistent baking
- Add Cheese and Margarine:
- Sprinkle the remaining Colby cheese over the top so there are no bare spots Dot margarine evenly across the cheese surface for that bubbling golden finish
- Bake until Perfect:
- Place the dish in the center of your oven Bake uncovered for at least forty five minutes and up to one hour Check after forty five minutes The cheese should be melted and beginning to brown at the peaks The edges may look crispy Leave in a few extra minutes for a deeper crust
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Storage Tips
Once cooled completely cover the baking dish tightly with foil and store in the refrigerator Hash browns casserole keeps well for up to three days For longer storage cut into portions wrap each tightly in plastic and freeze Thaw overnight in the fridge and reheat in a 300 degree oven so it crisps back up at the edges
Ingredient Substitutions
Do not have Colby cheese Use cheddar mozzarella or a blend for variation Trying to lighten things up Greek yogurt can replace half of the soup mixture or try a homemade creamy base with milk and flour For a vegetarian version choose soups labeled meat free Every substitution brings its own unique twist
Serving Suggestions
Scoop generous portions onto brunch plates beside scrambled eggs and thick bacon For a dinner side serve next to glazed ham or roast chicken Casserole reheats well in a nonstick skillet for crispy morning leftovers Sometimes I top with chopped green onions or fresh chives for a hint of freshness
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Cultural History
This casserole is inspired by classic Southern comfort food where potatoes and cheese shine bright in hearty bakes The dish became iconic at Cracker Barrel restaurants which are famous for their old fashioned and homey recipes It is a recipe that bridges multiple holiday tables from potlucks in church basements to cozy breakfasts at home
Frequently Asked Questions
- → Can I use a different type of cheese?
Yes, you can substitute Colby with cheddar, Monterey Jack, or a blend for a different flavor and texture.
- → Should the hash browns be thawed before mixing?
It's best to thaw the hash browns first for even mixing and baking, but you can use them frozen if needed.
- → Can I add meat or vegetables?
Absolutely! Try cooked bacon, ham, bell peppers, or mushrooms for extra flavor and heartiness.
- → What can I use instead of margarine?
Butter works well as a substitute and adds a rich, classic taste to the casserole.
- → How do I know when the dish is done?
The top will be bubbly and golden brown, especially at the peaks, and the center should be hot all the way through.