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This copycat Cracker Barrel spud bake brings that famous taste straight to your home. Whipped up with store-bought frozen hash browns, tangy sour cream, and tons of melty cheese, it's a rich, comforting dish you'll want at your breakfast table, weekend brunch, or evening meal. Each forkful delivers that perfect combo of creamy potatoes and gooey cheese that makes everyone ask for seconds.
What Makes This Potato Bake Special
Anyone who's tried the famous hash brown casserole at Cracker Barrel knows there's something magical about it. Our homemade take nails that same creamy goodness and amazing cheese pull. We mix thawed hash browns with mushroom soup, melted butter, and loads of sharp cheddar. You'll love how each bite brings together soft potatoes, stretchy cheese, and just enough seasoning to make your taste buds dance.
What You'll Need
- Main Components:
- 32 oz frozen hash browns, completely thawed
- 1 medium onion, chopped finely
- 2 cups sharp cheddar cheese, shredded fresh
- 1 cup Colby cheese, shredded fresh
- Wet Mixture:
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1/2 cup butter, melted
- Flavor Boosters:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fun Mix-ins:
- Crispy bacon pieces
- Chopped bell peppers
- Cooked mushrooms
- Sliced green onions for topping
How to Make It
- Get the Oven Ready
- Heat your oven to 350°F (175°C). Coat a 9x13-inch baking dish with butter or cooking spray.
- Combine Everything
- In a big bowl, throw together your thawed hash browns, chopped onion, mushroom soup, sour cream, and melted butter. Stir it all up good.
- Spice It Up
- Mix in your garlic powder, onion powder, paprika, salt, and pepper. Then fold in 1 1/2 cups of the cheddar cheese until everything's coated.
- Get It Ready to Bake
- Pour the whole mixture into your greased dish and spread it out flat. Sprinkle the leftover cheddar and all the Colby cheese on top.
- Cook Until Bubbly
- Cover with foil and pop it in the oven for 30 minutes. Then take the foil off and let it cook another 15 minutes until it's golden and bubbling.
Helpful Cooking Tricks
Make sure you drain those hash browns really well or you'll end up with watery casserole. Don't use pre-shredded cheese bags. They won't melt as nicely as cheese you grate yourself. Let it sit for about 10 minutes after baking so it's easier to scoop out. Want a crispy top? Stick it under the broiler for a couple minutes at the end. Always taste and adjust your seasonings before it goes in the oven.
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Tasty Pairing Ideas
This dish tastes amazing with scrambled eggs and crispy bacon for breakfast. It's also great next to a juicy steak or grilled chicken for dinner. Try topping it with a spoonful of sour cream and snipped chives for extra yum. It goes perfectly with Easter ham or Thanksgiving turkey too. And it's a hit at potlucks since it stays warm for ages.
How to Save Leftovers
You can mix everything up a day ahead and keep it in the fridge until you're ready to bake. Just let it warm up on the counter for half an hour first. Got leftovers? They'll stay good in the fridge for about 4 days. You can also freeze the unbaked mix for up to 3 months. Just thaw it overnight before cooking. Warm up single servings in the microwave or heat the whole thing in a 350°F oven until it's hot all the way through.
Frequently Asked Questions
- → Why thaw the hashbrowns first?
- It helps avoid excess water in the dish and makes the ingredients mix and bake evenly.
- → Can this be prepped the day before?
- Absolutely! Assemble it, pop it in the fridge overnight, then bring it to room temp before cooking. You might need to bake it a few extra minutes.
- → What can I swap for cream of mushroom soup?
- Try cream of chicken or celery soup instead. The dish will taste a little different, but still delicious!
- → How can I make it healthier?
- Use low-fat sour cream and reduced-fat cheese. The texture may change a bit, but it'll still be tasty.
- → Why use two kinds of cheese?
- Sharp cheddar adds flavor, and Colby makes it creamy and melts well. Together, they’re the perfect pair.