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Copycat Cracker Barrel Hashbrown Casserole

Close-up of baked Copycat Cracker Barrel Hashbrown Casserole with melted cheddar cheese topping.
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A recipe that replicates the creamy, cheesy, and comforting taste of the famous Cracker Barrel Hashbrown Casserole.

Ingredients

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  • 1 (30 ounce) bag frozen shredded hash browns, thawed
  • 1 cup sour cream
  • 1/2 cup melted butter
  • 1 can (10.5 ounce) condensed cream of chicken soup, undiluted
  • 1/2 cup chopped onion
  • 1 cup shredded sharp cheddar cheese, plus 1/2 cup for topping
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hash browns, sour cream, melted butter, cream of chicken soup, chopped onion, 1 cup of shredded cheddar cheese, salt, and pepper. Mix until all ingredients are well combined.
  3. Spread the mixture evenly into the prepared baking dish.
  4. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
  5. Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the top is golden brown.
  6. Let the casserole rest for 5 to 10 minutes before serving.

Notes

  • For a crispier top, you can place the casserole under the broiler for the last 1 to 2 minutes, watching closely to prevent burning.
  • You can prepare this casserole completely ahead of time. Cover and refrigerate for up to 24 hours before baking. Add about 10 minutes to the baking time if cooking directly from the refrigerator.
  • This recipe doubles easily for larger gatherings; use a 12×18 inch baking dish if doubling.

Nutrition

Find it online: https://cookerycourier.com/copycat-cracker-barrel-hashbrown-casserole/