Cheesy Hashbrown Casserole – No Can of Soup!

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I have been on a mission to find a Cracker Barrel Hashbrown Casserole recipe because if you’ve ever been there you know they have the best hashbrowns EVER! Every recipe I stumbled upon asked for a “cream of” something soup and I am not really a fan of cooking with them and I knew there had to be another way to make this delicious casserole.

I tried out this lovely recipe and made some adjustments to my liking and I am in love! So delicious, So cheesy, So goooooood!! I used some southwest hashbrowns I had on hand and it came out so good. A kick of spicy and cheesy, but you can use ANY hashbrowns you have. Now excuse me while I go and finish off the pan…

CREAM SOUP SUBSTITUTE INGREDIENTS

• 2 tablespoons butter
• 3 tablespoons flour
• 1/2 cup chicken broth
• 1/2 cup milk
• Dash of salt and pepper

CASSEROLE INGREDIENTS

• 30-32 ounces frozen shredded hash browns – thawed
• 1 batch cream soup substitute
• 8 ounces sour cream
• 1/2 cup butter, melted
• 1/2 of a small onion – diced
• 2 cups shredded sharp cheddar cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper

CREAM SOUP SUBSTITUTE DIRECTIONS

1. In a small sauce pan, melt butter. Whisk in flour and let cook for 1-2 minutes.
2. Slowly stir in chicken broth, then milk. Stir until it begins to thicken. Let it simmer for a few minutes. Season with a dash of salt and pepper.

CASSEROLE DIRECTIONS

1. Pre-heat your oven to 350 degrees.
2. In a large bowl, stir together thawed hash brown potatoes and melted butter.
3. Stir in cream soup substitute, sour cream, onion, ham, and 1 1/2 cups shredded sharp cheddar cheese. Stir well.
4. Season with salt and black pepper.
5. Pour mixture into a lightly greased 9 x 13 inch pan. Top with remaining 1/2 cup of cheese (or more if you’d like).
6. Cover with foil and bake for 1 hour. Remove foil and cook for an additional 15 minutes, or until the cheese is bubbly and starting to brown.

Recipe adapted from Centercutcook.com