This hashbrown casserole takes me back to family reunions on sunny, breezy days. It's a hearty dish that combines the comforting flavors of creamy potatoes with the savory taste of sliced bratwurst. The casserole itself is inspired by the well-loved Cracker Barrel recipe, but with a Midwestern twist that includes those robust bratwursts we all adore. It's the perfect dish for a Sunday brunch or a potluck dinner, bringing the whole family together with its nostalgic and warming appeal.
This hashbrown casserole pairs wonderfully with a fresh, crisp side salad to balance the rich flavors. For an extra touch of comfort, serve it alongside some sweet buttered corn or green beans. If you're looking to add a bit of color to your plate, try roasted cherry tomatoes or a medley of steamed vegetables. And of course, a warm slice of homemade bread straight from the oven will make this meal complete.
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Hashbrown Casserole with Sliced Bratwurst
Servings: 8
Ingredients
1 package (32 oz) frozen shredded hashbrowns, thawed
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
2 cups shredded cheddar cheese
1/2 cup finely chopped onion
1/4 cup melted butter
2 tablespoons olive oil
4 bratwursts, cooked and sliced
Salt and pepper to taste
1 cup crushed cornflakes (optional topping)
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
2 cups shredded cheddar cheese
1/2 cup finely chopped onion
1/4 cup melted butter
2 tablespoons olive oil
4 bratwursts, cooked and sliced
Salt and pepper to taste
1 cup crushed cornflakes (optional topping)
Directions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the sour cream, cream of chicken soup, shredded cheddar cheese, finely chopped onion, and melted butter. Stir until well blended.
Add the thawed hashbrowns to the mixture and stir until all the ingredients are well incorporated.
In a skillet, heat the olive oil over medium-high heat. Add the cooked and sliced bratwursts, sauté for about 2-3 minutes, until they are lightly browned.
Gently fold the sliced bratwursts into the hashbrown mixture.
Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly.
If desired, sprinkle the crushed cornflakes evenly over the top of the casserole for a bit of crunch.
Bake in the preheated oven for 45 minutes to 1 hour, or until the top is golden and the casserole is bubbly.
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Remove from oven and let it cool slightly before serving.
Variations & Tips
For a different twist, you can substitute the bratwursts with other sausages like smoked sausage or kielbasa. If you prefer a vegetarian option, omit the meat and add more vegetables like bell peppers or mushrooms. You can also mix in some diced ham or bacon for added flavor. Lastly, for a bit of spice, try adding chopped green chilies or jalapenos to the mix.