Hashbrown Casserole
Ever wonder how to make the creamy cheesy Hashbrown Casserole from Cracker Barrel? Look no further! This Hashbrown Casserole is perfect alongside bacon, sausage and eggs and is the perfect brunch or holiday breakfast!
Ingredients
- 30 ounces frozen shredded hash browns, thawed
- 3 tbsp unsalted butter
- 1 large onion, diced
- 4 cloves garlic, minced
- 1/4 cup all purpose flour
- 1 1/2 cups chicken broth
- 2 cups milk
- 1 tsp dijon mustard
- 1 tsp worcestershire
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups sharp cheddar cheese, divided
- 1 cup sour cream
- 1/4 cup parmesan cheese, grated
Instructions
- Preheat oven to 350 degrees. Melt butter over medium high heat in a small saucepan.Add in onion and saute for 4 minutes or until the onion starts to get tender.Add in garlic and cook for an additional minute.
- Stir in flour and cook for 1 minute stirring constantly.Slowly whisk in broth, milk, dijon, Worcestershire, Italian seasoning, salt and pepper. Bring to a gentle simmer over medium heat stirring constantly, about 4-5 minutes.
- Remove from the heat and add in 2 cups cheddar cheese. Whisk until all of the cheese is melted and the sauce is smooth and lump free. Stir in sour cream.
- Layer the hash browns in a 13 x 9 casserole dish (no need to grease)Pour the cheese mixture on top. Top with 1/2 cup of cheddar cheese and 1/2 cup parmesan cheese.
- Bake for 40-45 minutes or until golden brown and bubbly.
- Allow the casserole to rest for 10-15 minutes before serving!
Nutrition Information
Calories: 325kcalCarbohydrates: 13gProtein: 13gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 74mgSodium: 788mgPotassium: 246mgFiber: 1gSugar: 5gVitamin A: 794IUVitamin C: 3mgCalcium: 408mgIron: 1mg