Copycat Cracker Barrel Hashbrown Casserole
A recipe that replicates the creamy, cheesy, and savory hashbrown casserole served at Cracker Barrel restaurants.
- Prep Time: 15 min
- Cook Time: 55 min
- Total Time: 70 min
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 bag (30 ounces) frozen shredded hash browns, thawed
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 1/2 cup melted butter
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, 1 cup of cheddar cheese, melted butter, chopped onion, salt, and pepper. Mix until all ingredients are evenly incorporated.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle additional shredded cheddar cheese over the top layer.
- Bake for 45 to 55 minutes, or until the casserole is hot throughout and the cheese topping is melted and lightly browned.
- Let the casserole rest for 5 to 10 minutes before serving.
Notes
- You can substitute cream of mushroom soup for cream of chicken soup if you prefer a different base flavor.
- For a make-ahead option, prepare the casserole completely, cover it, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
- This casserole works well as a side dish for breakfast, brunch, or dinner.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3
- Sodium: 650
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 2
- Protein: 10
- Cholesterol: 60