Cracker Barrel Hashbrown Casserole (Copycat)
Cheesy, creamy shredded potatoes baked until the edges go golden. This casserole is made with frozen hash browns in a 9×13-inch dish.
Prep time10 minutes
Cook time50 minutes
DifficultyEasy
Servings10
Ingredients
- 30 oz bag frozen shredded hash browns, thawed
- 1/2 cup butter, melted
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup finely diced yellow onion
- 2 cups shredded mild cheddar cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Equipment
- 9×13-inch baking dish
- Large mixing bowl
Instructions
- 1
Heat the oven to 350°F and grease the baking dish.
- 2
Pat the thawed hash browns dry with a towel so the casserole doesn't turn out watery.
- 3
In the bowl, stir together the melted butter, soup, sour cream, onion, salt, pepper, and 1 1/2 cups of the cheese.
- 4
Fold in the hash browns until every shred is coated, then spread the mixture evenly in the dish.
- 5
Sprinkle the remaining 1/2 cup of cheese over the top.
- 6
Bake uncovered for 45 to 50 minutes, until bubbling and the top and edges are golden. Let it sit 5 minutes before serving.
Recipe notes
- Make it the night before: assemble, cover, and refrigerate, then add about 10 minutes to the bake.
- Cream of mushroom soup works if that's what you have.
- This is our own take, not Cracker Barrel's recipe. Culinary Card isn't affiliated with Cracker Barrel.
Tags
CopycatSide DishPotatoesCasseroleHolidayThanksgivingBreakfastCracker Barrel
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