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!
Servings: 6
Ingredients
Cream Soup Substitute Ingredients
- 2 tbsp butter
- 3 tbsp flour
- 1/2 cup chicken broth
- 1/2 cup milk I used 1%
- salt and pepper to taste
Casserole Ingredients
- 30-32 oz frozen shredded hash browns thawed
- 1 batch cream soup substitute see above
- 8 oz sour cream
- ½ cup butter melted
- ½ small onion finely diced
- 2 cups cubed ham
- 2 ½ cups shredded sharp cheddar cheese divided
- 1 tsp salt
- ½ tsp black pepper
Instructions
Cream Soup Substitute Instructions
- 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.
Hash Brown Casserole in the Oven Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, stir together thawed hash brown potatoes and melted butter.
- Add the cream soup substitute, sour cream, finely diced onion, ham, and 2 cups shredded sharp cheddar cheese (reserve ½ cup for topping). Stir well.
- Season with salt and black pepper.
- Pour mixture into a lightly greased 9 x 13 inch pan. Top with remaining ½ 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.
Hash Brown Casserole in the Slow Cooker Instructions
- Assemble the casserole in your slow cooker. Cook on low for 5-6 hours
Hash Brown Casserole Freezer Instruction
- Assemble the casserole in a disposable baking dish as written but do not bake.
- Cover tightly with foil and plastic wrap and freeze up to 3 months.
- When ready to bake, thaw completely in the refrigerator and follow the baking instructions above.