This recipe for Bacon-Infused Hashbrown Casserole is packed with flavor and deliciousness. Think of all of your favorite, comfortable things (your favorite pair of slippers, a warm blanket on a chilly day, a broken-in leather couch, the coziest green corduroy robe your wife bought you at the thrift store, etc.) This dish is all of that, just in food format. Seriously....what's more comforting than bacon and potatoes??
This recipe is largely inspired by the hashbrown casserole from Cracker Barrel, of all places. If you've never had it, it's really one of the best things on their menu. I've put my twist on it with a homemade "Cream of Bacon" soup (my version of Campbell's Cream of Chicken/Mushroom Soup), fresh shredded potatoes, sour cream, and several kinds of cheeses! It's seriously awesome!
Bacon-Infused Hashbrown Casserole Ingredients
"Cream of Bacon" Soup Base
This recipe starts with a base of what I call "Cream of Bacon" soup. It's essentially a homemade version of Campbell's Cream of Chicken or Mushroom Soup. This uses milk, heavy cream, cornstarch, several granulated seasonings, a couple of bay leaves, and it is finished off with a few tablespoons of bacon fat. This is what infuses the whole dish with a subtle hint of smokey, salty goodness.
This does require you to have rendered bacon fat on hand; this is as simple as collecting the bacon drippings the next time you make bacon. If you don't have any or don't want to collect any bacon fat, substitute equal amounts of butter.
As always, feel free to substitute this with a can of cream of chicken or mushroom soup if desired. This homemade version is ridiculously delicious and super easy.
Hashbrown Casserole Filling Ingredients
The rest of the ingredients are really simple:
- Russet Potatoes - Baked, Cooled, and Grated
- Yellow Onion
- Colby Jack Cheese
- Gouda Cheese
- American Cheese or Velveeta Cheese - Optional. This is added to help keep the cheese from splitting, but not necessary. If you omit, there will be some oil that separates out of the cheeses; this is normal.
- Sour Cream
- Unsalted Butter
- Kosher Salt
- Black Pepper
To make your own hash browns (which I recommend!), it's as simple as baking all of your potatoes the day before assembling this dish, cooling them in the refrigerator overnight, and then shredding them, peel and all. Substitute an equal amount of frozen hash browns, if desired.
This technique of making hash browns is also explained in more detail in my recipe for Cheese and Leek Hash Browns. These are another awesome hash brown recipe, so go check it out at the link below!
Serving Suggestions
These are perfect as a side dish for any large holiday meal. Things like Easter, Thanksgiving, Christmas, etc. It's also easy enough to have during the week as well!
I recommend serving this with my recipe for Whole Roasted Chicken - Publican Style. Can't get enough bacon??? Try it out next to my recipe for Smothered Bacon Jam Pork Chops!
Did you make this this recipe for Bacon-Infused Hashbrown Casserole?
Let me know in the comments below how yours turned out, and don't forget to leave a rating!
Recipe
Bacon-Infused Hashbrown Casserole
Equipment
- Medium Sauce Pan
- Cheese Grater
- Large Mixing Bowl
- 9 x 13-Inch Casserole Dish
Ingredients
Cream of Bacon Soup
- 1 Cup Heavy Cream
- ½ Cup Milk
- ¾ Cup Low Sodium Chicken Stock
- 1 Bay Leaf
- ⅛ teaspoon Onion Powder
- ⅛ teaspoon Granulated Garlic
- ¾ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 2 tablespoons Corn Starch
- 2 tablespoons Bacon Fat
Bacon Infused Hashbrown Casserole
- 8 Medium Russet Potatoes - Baked, Chilled Overnight, & Shredded Approx. 2 ½ Lbs. pre-baked weight,. Approx. 6 - 8 Cups Shredded Potatoes - Substitute Frozen Hash Browns, Thawed
- 1 ¼ cup Cream of Bacon Soup From Above
- 1 Medium Yellow Onion Diced
- 1 cup Colby Jack Cheese Grated & Divided
- 1 cup Gouda Grated & Divided
- 2 slices American Cheese or 1 tablespoon of Velveeta Cheese Optional. This is added to help keep the cheese from splitting, but not necessary. If you omit, there will be some oil that separates out of the cheeses - this is normal.
- 1 ½ cups Sour Cream
- 8 tablespoons Unsalted Butter Melted (1 Stick)
- 1 teaspoon Kosher Salt Plus More to Taste
- ½ teaspoon Pepper Plus More to Taste
Instructions
Hash Brown Preparation
- The day before making the casserole, bake the potatoes at 400°F for 45 - 55 minutes until completely cooked through. Cool on the countertop and then chill in the fridge overnight.
Cream of Bacon Soup
- Add the heavy cream, milk, chicken stock, bay leaf, onion powder, granulated garlic, kosher salt, black pepper, and corn starch to a cold, medium saucepan, stirring to incorporate. Turn heat to medium-high and bring to a boil, stirring frequently. Reduce heat to medium, and simmer for 5 to 8 minutes until thickened.
- Remove from heat and add in bacon fat and allow to cool slightly.
- This can be made ahead of time and stored in the fridge for several days until needed.
Assembly
- Preheat oven to 350°F
- While the oven is preheating, grate the chilled potatoes with the large holes of a cheese grater and add to a large mixing bowl.
- Fold in the prepared Cream of Bacon Soup, diced onion, ¾ of both Colby and Gouda cheeses, American cheese (if using), sour cream, melted butter, and salt and pepper.
- Pour mixture into a 9x13-inch casserole dish, and top with remaining Colby and Gouda.
- Bake for 55 - 60 minutes until bubbly and brown.
- Optimally, broil on high until browned to your liking.
- Remove and cool for 10 to 15 minutes. Serve Warm.
crystal@carolinacpas.com says
This was delicious!!! I would like to make it ahead of time for the holidays and freeze it.
Spencer Klickman says
Thanks Crystal, I’m so glad you liked it!
Freezing it would be a great option! I would assemble it through step 4 of the assembly instructions, then cover and freeze. I would just take it out of the freezer and let it thaw in the fridge for about 24 hours, then bake as per the instructions.