Hash Brown Casserole {Without Cream Soup}
Traditional hash brown casserole (similar to Cracker Barrel), but updated without cream soup! Comforting, delicious, and can also be made in the slow cooker or frozen and made at a later date!
Ingredients
Cream Soup Substitute Ingredients
- 2 tbsp butter
- 3 tbsp flour
- 1/2 cup chicken broth
- 1/2 cup milk I used 1%
- dash of salt and pepper
Casserole Ingredients
- 30-32 oz frozen shredded hash browns thawed
- 1 batch cream soup substitute
- 8 oz sour cream
- 1/2 cup butter melted
- 1/2 small onion diced
- 2 cups cubed ham
- 2 cups shredded sharp cheddar cheese divided
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Cream Soup Substitute Directions
- In a small saucepan, melt butter. Whisk in the flour and let cook for 1-2 minutes.
- Slowly stir in the chicken broth, then the milk. Stir until it begins to thicken. Let it simmer for a few minutes. Season with a dash of salt and pepper.
Casserole Directions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, stir together thawed hash brown potatoes and melted butter.
- Stir in cream soup substitute, sour cream, onion, ham, and 1 1/2 cups shredded sharp cheddar cheese. Stir well.
- Season with salt and black pepper.
- 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).
- Cover with foil and bake for one hour. Remove the foil and cook for an additional 15 minutes, or until the cheese is bubbly and starting to brown.
Notes
Slow Cooker Instructions: Combine all ingredients and cook in your slow cooker for 5-6 hours on low.
Freezer Instructions: Assemble the casserole in a disposable baking dish, I do not recommend using glass or ceramic due to the risk of it breaking in the oven. Do not bake. Cover well with foil and plastic wrap and store in your freezer for up to 3 months. Allow the casserole to thaw completely in your refrigerator before baking, following the instructions above.