Name: Cracker Barrel Copycat Hash Brown Casserole
Prep time: 15 min
Cook time: 1 h
Ingredients: 30 ounce frozen shredded hash browns, defrosted; 1 large onion, peeled and finely diced; 12 ounce evaporated skim milk; 2 teaspoon chicken bouillon granules; Cornstarch slurry (1 tablespoon of corn starch mixed with 2 tabespoons cold water until lump free); 7 ounce low fat Greek yogurt; 6 ounce reduced fat cheddar cheese, grated; 4 tablespoon butter, melted; 2 tablespoon butter, diced; 1 teaspoon salt; 1/2 teaspoon black pepper

Cracker Barrel Copycat Hash Brown Casserole

By: Anne Colagioia

Cracker Barrel Copycat Hash Brown Casserole

By: Anne Colagioia

The Cracker Barrel restaurant chain has many popular options, and one of the most consistently loved of their restaurant recipes is the heart hash brown casserole. Due to a variety of factors though, those on a gluten free diet cannot enjoy this casserole dish. Now, that all changes thanks to this Cracker Barrel Copycat Hash Brown Casserole recipe made to fit a variety of healthy eating plans. Plus, this version is much lower in fat than other similar restaurant copycat recipes out there.

Notes

If you’re following a gluten free diet, make sure the chicken bouillon is gluten free.

If you like this recipe, you'll love our collection of 40 One Pot Healthy Meals!

Preparation Time15 min

Cooking Time1 hr

Cooking MethodCasserole

Ingredients

30 ounces frozen shredded hash browns, defrosted
1 large onion, peeled and finely diced
12 ounces evaporated skim milk
2 teaspoons chicken bouillon granules
Cornstarch slurry (1 tablespoon of corn starch mixed with 2 tabespoons cold water until lump free)
7 ounces low fat Greek yogurt
6 ounces reduced fat cheddar cheese, grated
4 tablespoons butter, melted
2 tablespoons butter, diced
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Preheat the oven to 350 degrees F (or 175 degrees C) and grease a 9x12-inch baking dish.
In a small saucepan add the evaporated milk and bouillon and stir over a medium heat until bouillon dissolves and the milk just starts to come to a boil.
Add the cornstarch slurry and stir for 1 to 2 minutes or until the mixture thickens then remove it from the heat and pour it into a large mixing bowl to cool down.
Once its cooled, add the onions, cheddar, yogurt, salt, pepper, and melted butter then stir to combine.
Pour the sauce mixture over the grated potatoes and mix until everything is well combined.
Pour the mixture into the prepared baking dish, dot the top with the diced butter and bake for 55 minutes to 1 hour or until browned.
If the casserole isnt as browned as you'd like after an hour, you could place it under the broiler for 2 to 5 minutes or until it has the color you want. Let it stand for 10 to 15 minutes before serving.