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Hash Brown Casserole

By Leslie Blythe    

April 10, 2023

I made this Hash Brown Casserole, which is a copycat Cracker Barrel recipe. However, I did not use any condensed canned soup. Every single person at the table said WOW this is so good. I was told to keep this in my rotation!

  • Prep: 25 mins
  • Cook: 1 hrs
  • Yields: 8 Servings

Ingredients

5 tablespoons unsalted butter


¼ teaspoon garlic powder


1 small onion, finely diced


Kosher salt and freshly ground black pepper

¼ cup all-purpose flour

½ cup half-and-half


½ cup low-sodium chicken broth

1 cup sour cream

2 cups cheddar, shredded

One 30-ounce bag frozen shredded hash browns, thawed

Directions

1Preheat the oven to 350° F. Grease a 9-by-13-inch baking dish

2with 1 tablespoon of butter.

3Melt the remaining 4 tablespoons of butter in a large saucepan over

4medium-high heat. Add the garlic powder, onion, ½ teaspoon salt, and a few grinds of pepper and cook until the onion is softened, about 5 minutes. Add the flour and cook, whisking, until sizzling all over and lightly golden, about 2 minutes. Whisk in the half-and-half and chicken broth, return to a simmer, and cook until thickened, about 1 minute. Remove from the heat and stir in the sour cream and 1½ cups of the Cheddar. Add the hash browns and toss until coated in the sauce. Add salt and pepper to taste.

5Transfer the hash brown mixture to the prepared baking dish, then top with the remaining ½ cup Cheddar. Bake until browned and bubbling at the edges, about 45 minutes. Raise the oven temperature to 475° F and continue to bake until the top is crisp and browned all over, about 5 minutes.

Recipe from Food Network Kitchen.

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