Be still my heart! I know it’s wrong to look at this picture and swoon, but I have a serious love affair with potatoes. Yes, I am not proud of that fact, but it’s true.
Potatoes are my absolute favorite food in the whole world, and if I sat at the fancy restaurant in the world, I’d prefer just a huge mound of them, yes, even above a juicy steak. It’s bad, I tell you.
With that being confessed, I routinely set aside days to concentrate on perfecting the art of potato making, and this Cracker Barrel Hash brown Casserole recipe is one I have been making for years and years. In fact, I’ve consistently started doubling this recipe for large groups hoping for left overs, and it doesn’t matter. The more I make, the more is eaten. If I want any the next day (because they are just as good heated up), I have to hide them in a bowl in the back of the fridge, and don’t you think I haven’t done that.
With Mother’s Day right around the corner, this is a winner you won’t want to miss. It’s a perfect make ahead dish. Just bake right before you are ready to serve.
Try some of our other favorite potato recipes:
Recipe: Cracker Barrel Hash Brown Casserole
Summary: This Cracker Barrel Hash Brown Casserole is a favorite side dish with any meal. It’s super easy to whip up, but grants you restaurant quality taste right in your own kitchen.
- 1 package (2 pounds) frozen hash brown potatoes, thawed
- 1 can (10 3/4 ounces) cream of chicken or cream of mushroom soup
- 1 container sour cream (16 ounces)
- 2 cups Cheddar cheese (shredded) – or your favorite cheese
- 1/4 cup onion, chopped
- 1 teaspoon salt (although I now typically use a mixture of seasonings like garlic and onion salt/powder and my favorite french fry seasoning)
- 1/4 teaspoon black pepper
- 1 green bell pepper, chopped (optional)
- diced ham or bacon (optional) For ease, bake the bacon in your oven.
- Optional Topping
- 1 cup dry bread crumbs
- 1/2 cup (1 stick) butter, melted
- Preheat oven to 350 degrees.
- In a large bowl, mix together the hash browns, onion, soup, sour cream, cheese, seasoning, and optional pepper, bacon or ham.
- Spread potato mixture in a greased 9 x 13 baking dish.
- Mix together the topping ingredients and spread over potato mixture.
- Bake for 45 minutes – one hour, until golden brown.
Additional Notes: I have made this so often that I no longer need a recipe, which also means this is fool proof. Take liberties with your favorite ingredients. I have mixed frozen hash browns with my own grated potatoes when I didn’t have enough. I have also made this straight from the freezer when I didn’t have time to completely thaw them. I just gave it extra baking time.
Since I always have pre-prepped veggies like onions and peppers, this truly mixes up quickly, but there have been times when I have sauteed onions and garlic first and added them. Wow, that was extra good, but adds onto the prep time.
The optional topping is delicious, but not necessary. Since I rarely add it for my family, I tend to take the casserole out after 30 minutes of baking and stir it to get everything nice and crispy. I snitch a taste test, and then add additional seasoning, if I think necessary.
I know you will enjoy this as much as our family and guests.
Preparation time: 5 – 10 minutes
Cooking time: 45 – 60 minutes
Number of servings (yield): 12