🥔 What Makes This Recipe So Good
It’s creamy and starchy and tangy and SO cheesy and just so unbelievably delicious. I could eat Cracker Barrel’s hashbrown casserole every day. It’s that good. But my family would inevitably revolt after the third or fourth time we pull the van up to the front of that log cabin that week. Oops. Cheesy, hot, creamy potatoes are the perfect side dish for eggs, bacon, sausage, and biscuits and gravy. You don’t have to save this dish for breakfast, though! It’s also great alongside corned beef, pork tenderloin, pot roast, and a number of chicken dishes. You can totally prep your casserole ahead of time! Perfect for holiday mornings. Just mix everything up as instructed, cover the dish, and refrigerate the casserole until you’re ready to bake it. It can stay in the fridge up to 48 hours. Just let it sit out for 20-30 minutes first, or you’ll need to increase the bake time.
👩🏼‍🍳 Chef’s Tips
If you’re a fan of Cracker Barrel’s loaded hashbrown casserole, you can easily make it with this recipe. Just add cooked and crumbled bacon to the top of your hashbrown casserole when you add the rest of the cheese! Super easy. Make sure you dry the hashbrowns really well with paper towels before you mix them in with the rest of the ingredients. You definitely don’t want any extra moisture in the dish – it should be creamy, not soggy or mushy. Oh, and they absolutely MUST be thawed, not frozen, or they won’t cook all the way. Also, moisture. Cracker Barrel uses Colby cheese in their hashbrown casserole, but I opted for cheddar in my version. It’s similar, so don’t worry that your dish won’t taste right. Cheddar’s tangier and sharper than Colby which I prefer against the tangy sour cream and the rich cream of chicken soup. Feel free to use Colby instead, or use a combination of the two!
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