Warm Cheesy Cracker Barrel Hash Browns with Creamy Soups (Print version)
Creamy, cheesy hash brown casserole with two condensed soups, sour cream, onion, and a bubbly cheddar top.
# Ingredients:
For the casserole
01 -
1 tablespoon softened butter, for greasing the dish
02 -
30 oz (850 g) frozen shredded hash browns, thawed
03 -
1 can (10.5 oz / 298 g) condensed cream of chicken soup
04 -
1 can (10.5 oz / 298 g) condensed cheddar cheese soup
05 -
1 cup (240 g) sour cream
06 -
1/2 cup (113 g) unsalted butter, melted
07 -
1/2 cup finely chopped yellow onion
08 -
1/2 teaspoon black pepper
09 -
1/2 teaspoon garlic powder
10 -
1/4 teaspoon paprika
11 -
2 cups (225 g) shredded sharp cheddar cheese, divided
# Instructions:
01 -
Preheat the oven to 350°F. Grease a 9x13-inch baking dish with softened butter.
02 -
In a large bowl, whisk the cream of chicken soup, cheddar cheese soup, sour cream, melted butter, onion, black pepper, garlic powder, and paprika until mostly smooth.
03 -
Fold in the thawed hash browns and 1 1/2 cups of the shredded cheddar until the potatoes are evenly coated.
04 -
Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar over the top.
05 -
Bake for 45-50 minutes, until the edges are browned, the top is melted, and the center is hot.
06 -
Let the casserole rest for 10 minutes before scooping so the creamy filling settles.
# Good to know:
01 -
Thaw hash browns before mixing for the smoothest sauce.
02 -
Let the casserole rest before serving so it scoops cleanly.
03 -
Leftovers keep refrigerated for 3-4 days.