Get ready to elevate your meal with this delicious, homemade Hashbrown Casserole!
Made completely from scratch, this dish is a perfect mix of creamy sauce, melted cheese, and a crispy golden crust.
Whether it’s for breakfast, lunch, or dinner, this versatile casserole is sure to impress your family and friends.
Ingredients
- 2 lbs frozen hash brown potatoes (Southern Style)
- 2 cups shredded cheddar cheese
- 1/2 tsp salt and pepper
- 1 cup frozen peas and carrots
- 1/2 cup summer sweet corn (canned)
- 2 cups sour cream or plain yogurt
- 1 can cream of chicken soup
- 1/3 cup milk
- 3 cups cooked, shredded roasted chicken
- Bread crumbs or corn flake crumbs for topping
Instructions
Step 1: Preheat your oven to 400°F. Place the frozen hash browns in a 9×13-inch baking dish.
Step 2: In a large bowl, mix together cheddar cheese, salt, pepper, peas, carrots, corn, sour cream (or yogurt), cream of chicken soup, milk, and shredded chicken.
Step 3: Spread the mixture evenly over the hash browns in the baking dish.
Step 4: Sprinkle the top with bread
Step 5: Bake in the oven for 1 hour, or until the top is golden brown and bubbly.
Step 6: Remove from the oven, let it cool slightly, and serve warm. Enjoy!
Frequently Asked Questions (FAQs)
1. Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance and refrigerate it. Just add the crumbs and bake it when ready to serve.
2. Can I make this casserole vegetarian?
Absolutely! Simply omit the chicken and replace the cream of chicken soup with a cream of mushroom soup for a vegetarian option.
3. What other toppings can I add?
You can add extra cheese, bacon bits, or even fried onions on top for additional flavor and texture.
4. Can I substitute the sour cream with something else?
Yes, plain yogurt works well as a substitute for sour cream. It adds a bit of tanginess and keeps the dish creamy.
5. How long will leftovers last in the fridge?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Ultimate Hashbrown Casserole (Cracker Barrel Copycat)
Ingredients
- 2 lbs frozen hash brown potatoes (Southern Style)
- 2 cups shredded cheddar cheese
- 1/2 tsp salt and pepper
- 1 cup frozen peas and carrots
- 1/2 cup summer sweet corn canned
- 2 cups sour cream or plain yogurt
- 1 can cream of chicken soup
- 1/3 cup milk
- 3 cups roasted chicken cooked & shredded
- Bread crumbs or corn flake crumbs for topping
Instructions
- Preheat your oven to 400°F. Place the frozen hash browns in a 9×13-inch baking dish.
- In a large bowl, mix together cheddar cheese, salt, pepper, peas, carrots, corn, sour cream (or yogurt), cream of chicken soup, milk, and shredded chicken.
- Spread the mixture evenly over the hash browns in the baking dish.
- Sprinkle the top with bread
- Bake in the oven for 1 hour, or until the top is golden brown and bubbly.
- Remove from the oven, let it cool slightly, and serve warm. Enjoy!
