Best Condensed Soup Recipes: Cracker Barrel Hashbrown Casserole (+More Great Meal Ideas!)
These condensed soup recipes include casseroles, crockpot dishes, and even stuffed peppers that are all made using canned condensed soup! Condensed soup is perfect for adding a creamy and savory element to any gravy or sauce! All of these recipes are filled with bold, rich flavors that are sure to be a crowd-pleaser!
2cupsColby cheese(grated, divided into 2 portions of 1 ½ cup portion and ½ cup)
¼teaspoonground black pepper
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Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish with non-stick cooking spray or cooking oil.
Combine the hashbrowns, melted butter, cream of chicken soup, sour cream, onion, the first 1 ½ cups of cheese, and ground black pepper in a large mixing bowl. Mix gently until well distributed.
Transfer the hashbrown mixture into your prepared baking dish and then sprinkle the remaining ½ cup portion of Colby cheese over the top.
Bake at 350°F (175°C) for 45-55 minutes or until the casserole is bubbling around the edges and your cheese is lightly browned. Remove from the oven and serve immediately.
Notes
To quickly thaw your hashbrowns, place them on the counter for 1 hour. If you aren't in a hurry, simply transfer the frozen hashbrowns to the fridge and let them thaw overnight.
Drain any moisture that remains from thawing the hashbrowns. For the crispiest results, pat the hashbrowns dry with paper towels before mixing them with the other ingredients.
Make your casserole in advance by combining all the ingredients in a baking dish and covering it with foil. Refrigerate and bake according to directions within 3 days or freeze and bake within 3 months.
Storing: Leftover Cracker Barrel hashbrown casserole can be covered and kept in the refrigerator for up to 3 days.
Reheat individual portions in the microwave or pop the casserole in the oven at 350°F (175°C) for 15-20 minutes or until heated through.