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This creamy, craveable hash brown dish takes its cue from everyone’s favorite Cracker Barrel classic. Potatoes, cheese, and layers of flavor bake up so gooey and golden. Make it for brunch and watch it disappear fast—it’s always a hit at potlucks and with breakfast crews.
This is my go-to for big breakfasts because it’s barely any work but gets tons of compliments. It’s the only thing my family ever wants for holiday morning feasts now.
Irresistible Ingredients
- Margarine: Drop small pieces all over the top to help it brown up and turn buttery. Swap with real butter if you like deeper flavor and extra richness.
- Colby cheese grated: Freshly shredded Colby melts smoothly for a classic mild tang and goo factor. Always better to grate it yourself for the silkiest texture in every bite.
- Cream of celery soup: Brings gentle herby notes and another creamy layer. Look for one that actually has celery chunks to sneak in some crisp bites.
- Cream of mushroom soup: Turns everything velvety and adds deep savoriness. Use your go-to can or homemade staple for a special touch.
- Fresh onion diced: Chopped onion adds an extra bit of sweet flavor. Cut small for flavor in every bite and no harsh chunks.
- Frozen hash brown potato shreds: You’ll want a trusted bag like Ore Ida so your taters taste right and aren’t overly wet or frosty.
Simple How-To Guide
- Bake to Perfection:
- Put your pan in the middle of the oven. Let it bake for forty five to sixty minutes. Check at forty five minutes—the cheese should be bubbly and starting to brown, corners getting crisp. Add a few more minutes if you want the edges extra crunchy.
- Add Cheese and Margarine:
- Sprinkle the rest of your cheese all over the top. Make sure it’s fully covered. Drop pieces of margarine evenly over everything so it browns up while baking.
- Spread It All Out:
- Scoop the whole potato mix into your baking pan. Use a spatula to smooth it so it cooks evenly, pressing into corners too.
- Mix It All Up:
- Stir together your frozen hash browns, diced onion, both soups, and half your grated cheese in a big bowl. Mix until the soup is coating everything and it all looks blended.
- Get the Oven and Pan Ready:
- Fire up your oven to 350 Fahrenheit and wait until it hits temperature. Spray a nine by thirteen inch pan so your casserole pops out easy.
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Storing Leftovers
After it’s totally cool, pop foil tightly over the pan and stick it in the fridge. Stays tasty for up to three days. Want to keep it longer? Cut into squares and wrap in plastic—freeze until you need it. Thaw overnight, then warm up in a 300 degree oven til those edges crisp right back up.
Swap Options
No Colby on hand? Try mozzarella, cheddar, or a mixed bag for a new twist. Need something lighter? Greek yogurt can take the place of some soup, or make a creamy blend with milk and flour. Going meatless? Double-check your soups are vegetarian. Each swap makes it a little different!
How to Serve
Dish up giant spoonfuls alongside eggs and thick-cut bacon for brunch. For an easy dinner, plate it with roasted chicken or glazed ham. Warm leftovers in a skillet if you love crispy bits in the morning. Sometimes I scatter green onions or chives on top for a bright finish.
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Southern Roots
This comfort classic comes straight from old-school Southern kitchens, where cheesy baked potatoes rule. Cracker Barrel helped make it legendary—folks know them for homestyle food that feels like a hug. It’s now on tables everywhere, from breakfast feasts to church dinners.
FAQs About the Recipe
- → Can I use a different type of cheese?
Sure thing! Swap in cheddar, Monterey Jack, or toss in a mix to change up the taste or texture any way you like it.
- → Should the hash browns be thawed before mixing?
Letting the hash browns thaw is easier for mixing and baking, but if you're in a hurry, it works with frozen too.
- → Can I add meat or vegetables?
Of course! Toss in cooked bacon or ham, or drop in mushrooms or peppers if you're craving more flavor and a heartier bite.
- → What can I use instead of margarine?
Butter makes an awesome swap and brings a nice, classic taste.
- → How do I know when the dish is done?
It’ll be bubbling and browned on top—especially around the edges—and the center will feel nice and hot when it's all set.