Description
This Cracker Barrel-inspired hashbrown and squash casserole brings the comfort of the beloved restaurant dish right to your home. It features tender yellow squash and potatoes in a creamy, cheesy sauce, baked to golden perfection.
Ingredients
Scale
- 2 lbs yellow squash, thinly sliced
- 1 (30 oz) bag frozen hash browns, thawed
- 1 large onion, chopped
- 1/2 cup butter, melted
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Optional: 1 cup crushed Ritz crackers or cornflakes for topping
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine the sliced yellow squash, thawed hash browns, and chopped onion.
- In a separate medium bowl, whisk together the melted butter, cream of chicken soup, cream of mushroom soup, milk, shredded cheddar cheese, and grated Parmesan cheese. Season with salt and pepper.
- Pour the soup mixture over the squash and hash brown mixture, tossing gently to ensure everything is evenly coated.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- If using, sprinkle the crushed Ritz crackers or cornflakes evenly over the top of the casserole.
- Bake for 45-60 minutes, or until the casserole is bubbly and the topping is golden brown. The squash should be tender when pierced with a fork.
- Remove from oven and let stand for 5-10 minutes before serving.
Notes
- For extra flavor, you can sauté the onion before adding it to the mixture.
- Feel free to experiment with different types of cheese, such as Monterey Jack or a Colby-Jack blend.
- If you prefer a crispier topping, you can broil the casserole for the last few minutes, watching carefully to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 350-450
- Sugar: 5-10g
- Sodium: 600-800mg
- Fat: 20-30g
- Saturated Fat: 10-15g
- Unsaturated Fat: 5-10g
- Trans Fat: 0-1g
- Carbohydrates: 30-40g
- Fiber: 3-5g
- Protein: 10-15g
- Cholesterol: 40-60mg