A creamy, cheesy hashbrown casserole inspired by Cracker Barrel, topped with a crunchy cornflake crust. Perfect for brunch or as a comforting side dish.
YIELD
10 servingsPREP
15 minCOOK
45 minREADY
1 hrsPro Tips
- Thaw Hashbrowns: Ensure hashbrowns are fully thawed (refrigerate overnight or microwave briefly) to avoid a watery casserole.
- Cheese Variations: Use a mix of cheddar and Monterey Jack for a milder flavor or pepper jack for a spicy kick.
- Crispier Topping: For extra crunch, broil the casserole for 1-2 minutes after baking (watch closely to avoid burning).
- Make Ahead: Assemble the casserole (without topping) up to 24 hours in advance, refrigerate, and add cornflake topping just before baking. Add 5-10 minutes to baking time if cold.
- Prevent burning: Add the topping about 20 minutes before the casserole is done.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 15-20 minutes to maintain texture.
Optional Variations
- Vegetarian: Substitute cream of chicken soup with cream of mushroom or cream of celery soup.
- Protein Boost: Add 1 cup diced cooked ham or crumbled cooked bacon to the mixture for a heartier dish.
- Spicy Twist: Mix in 1-2 tablespoons diced jalapeños or a pinch of cayenne pepper with the hashbrown mixture.
- Gluten-Free: Use gluten-free cream of chicken soup and verify corn flakes are gluten-free.
Potential Pitfalls to Avoid
- Soggy Casserole: Thaw and pat hashbrowns dry to remove excess moisture. Avoid overmixing to prevent a mushy texture.
- Burnt Topping: Cover with foil during most of the baking to prevent the corn flakes from over-browning.
- Undercooked Onions: Finely chop onions to ensure they soften during baking. Sauté them lightly beforehand for a milder flavor.
Equipment
- 3-quart (9×13 inch) casserole dish
- Large mixing bowl
- Small skillet or microwave-safe bowl (for melting butter)
- Oven
Ingredients
Directions
- Preheat Oven: Preheat oven to 350°F (180°C). Lightly grease a 3-quart (9×13 inch) casserole dish.
- Mix Casserole Base: In a large mixing bowl, combine thawed hashbrowns, cream of chicken soup, sour cream, chopped onion, shredded cheddar cheese, salt, and black pepper (if using). Stir until well combined.
- Transfer to Dish: Spread the mixture evenly into the prepared casserole dish.
- Prepare Topping: In a small skillet or microwave-safe bowl, melt ¼ cup butter. Mix with lightly crushed corn flakes until coated.
- Add Topping: Sprinkle the buttered corn flakes evenly over the casserole.
- Bake: Cover with foil and bake for 40-45 minutes, until bubbly and heated through. Remove foil for the last 5-10 minutes to crisp the topping.
- Cool and Serve: Let the casserole cool for 10 minutes before serving to set and enhance flavors.
Makes excellent leftovers for a side dish the next day.
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