Recipe: Cheesy Hash Brown Casserole (like Cracker Barrel’s!)

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Welcome to the world of Cheesy Hash Brown Casserole goodness! I used to LOVE the Hash Brown Casserole at Cracker Barrel. That’s before I started asking questions about how they make their food (did you know almost all of their vegetable side dishes are made with sugar?). Then if you look at the copy cat recipes online, most of them call for a can of condensed soup – no thank you MSG and other unwanted additives! There has to be a better way, and thankfully there is, which I’ve detailed for you below. It’s hard to go wrong when it comes to potatoes and cheese and other wholesome ingredients. This is a tasty dish that you can enjoy with breakfast, lunch or dinner!

Cheesy Hash Brown Casserole from 100 Days of #RealFood

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Cook’n is the #1 best-selling recipe software app, and Unconventional Kitchen is sharing this ebook as a way for you to check out how you can use the software to create meal plans, generate shopping lists, sync recipes with all your devices, make cookbooks of your own, and much more. To get this free ebook just go to their website, enter your email address and name, and then you will be given instructions on how to download Cook’n to one of your devices so you can view the 14 recipes in the ebook.

 

4.7 from 17 reviews
Cheesy Hash Brown Casserole (like Cracker Barrel’s!)
Serves: 5 - 6
 
Ingredients
  • 6 tablespoons butter + extra for greasing the pan
  • ⅓ cup diced onion
  • 1 clove garlic, minced
  • 4 tablespoons whole wheat flour
  • 1½ cups milk
  • ½ teaspoon salt
  • Pepper, to taste
  • 2 cups freshly grated mild cheddar cheese
  • 1 pound frozen hash browns (no need to defrost), be sure to buy a brand with only 1 ingredient - potatoes
Instructions
  1. Preheat the oven to 350 degrees F. Grease a square baking dish with butter (8 x 8 or 9 x 9 inch) and set aside.
  2. In a large sauté pan over medium heat melt the butter. Cook the diced onion until it softens but does not brown, about 2 to 3 minutes. Throw in the minced garlic and cook while stirring for 1 more minute.
  3. Turn the heat down to medium low and whisk in the flour. Continuously stir until the flour darkens but is not burnt, about 1 to 2 minutes.
  4. Whisk in the milk, salt, and pepper until it slightly thickens, about 1 minute.
  5. Turn the heat off and, using a spatula or wooden spoon, stir in the grated cheese until it melts. Fold in the hash browns until evenly coated.
  6. Transfer to the baking dish being careful to push the thick mixture down on top into one even layer.
  7. Bake for 30 to 35 minutes uncovered, and then turn the heat up to broil for 3 to 4 minutes or until the top turns golden brown. Keep a close eye under the broiler so it doesn't burn! Serve warm and enjoy.
Notes
We recommend organic ingredients when feasible.

 

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148 comments to Recipe: Cheesy Hash Brown Casserole (like Cracker Barrel’s!)

  • Dawn Miller

    I’m wondering if I could make this gluten free by subbing the whole wheat flour with almond, rice, spelt, or coconut flour. May have to give it a pre-Christmas morning try.

    • Amy Taylor (comment moderator)

      Hi Dawn. We’ve not tried but let us know if you do. :)

    • Linda

      Dawn, I have had great luck using rice flour in recipes that use a white sauce prep. I use the same amount.(friend is gluten free)

    • Sarah

      Dawn, I would NOT go with almond or coconut flour, they do not have a high starch content. It’s the starch that makes the sauce thicken and almonds and coconut are high in protein, not starch. So if going wheat free use rice, sorghum, or spelt flour in place of regular wheat flour, cereal grains. FYI spelt is not gluten free. I would recommend rice flour though, it’s the most neutral flavored.

      • Dawn Miller

        Thanks Sarah! I actually used rice flour and it was great! I hadn’t used spelt flour in anything yet, just heard about it being an ancient grain and possibly ok. After reading more about it and being a true celiac, I think I’ll stay away from it.

  • Alicia

    I use a potato ricer to squeeze out the excess moisture from grated potatoes. It gets them super dry. Without the excess moisture fresh potatoes should work well.

    • Sarah

      Or I’ve used a clean kitchen towel or paper towels to do the same thing, squeeze out the extra moisture. makes a huge difference if making fresh hash browns or latkes too.

  • Heather

    Made this tonight! Easy & delicious! My family doesn’t like onion so I left them out and it still turned out great.

  • Stephanie

    I made this twice this year, once for Thanksgiving and once for Christmas. I love it, my husband loved it too!! I used all-purpose flour, and Follow your heart Vegan Cheddar cheese,and I added about a 1/4 cup of my homemade cream of mushroom soup. Thank you so much for the recipe, so happy to be able to eat comfort food right along with everyone else. I’m nursing my son who can’t have dairy, and my other son is dairy intolerant as well, so this is a real treat for us.

  • Jules

    My daughter in law Kerry, made this for Christmas morning breakfast and it was delicious. So nice in fact, I am making it as a side to go with our evening dinner tonight.

  • Carey Sanderson

    I made this the other night and although the flavor was great, it didn’t get done in the middle. The top browned nicely but underneath seemed undercooked. I baked it for 35 minutes then under the broiler for 4. What did I do wrong? Thanks!

    • Amy Taylor (comment moderator)

      Hi Carey. Not sure but every oven is different. Next time, try covering with foil for the first 25 minutes and then remove the foil to finish.

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