epicurious4.4
Cheesy Hash Brown Casserole
This hash brown casserole recipe gives you everything you love about the Cracker Barrel classic, but skips the canned cream of chicken soup.
👥 10 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 25 min👤 Amethyst Ganaway📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●baking dish
- ●bowl
- ●oven
📝 Preparation Steps
1
Preheat oven to 350°. Butter a 13x9" baking dish. Melt 6 Tbsp. unsalted butter in a medium saucepan over medium-high heat until foaming, about ⏱️ 2 minutes. Cook 1 small onion, finely chopped or coarsely grated, stirring often, until softened and translucent but without taking on any color, about ⏱️ 3 minutes. Sprinkle ¼ cup all-purpose flour over and stir until evenly distributed and no lumps remain. Pour in 2½ cups whole milk in a slow, steady stream, whisking constantly until combined. Bring to a simmer, still whisking constantly, and cook until béchamel is thickened to the consistency of a thin pudding, about ⏱️ 4 minutes. Transfer to a large bowl.
. unsalted butter, plus more for pan6 Tbsp½ cups whole milk2
2
Add 1 cup sour cream, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, ½ tsp. freshly ground black pepper, and ¼ tsp. garlic powder, to béchamel and mix well. Add one 30-oz. package frozen shredded hash browns, thawed, and 2 cups coarsely grated cheddar and mix again to combine. Scrape mixture into prepared dish and spread into an even layer. Scatter remaining ½ cup coarsely grated cheddar over.
sour cream1 cup. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp30-oz. package frozen shredded hash browns, thawed1
3
Bake hash brown casserole until golden brown on top and bubbling, 50–⏱️ 70 minutes. Let cool 5–⏱️ 10 minutes before serving.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...