Description
This Copycat Cracker Barrel Hashbrown Casserole is a comforting and cheesy side dish perfect for any occasion. Featuring tender hash browns mixed with a creamy blend of sour cream, cream of chicken soup, cheddar cheese, onions, and butter, then baked until golden and bubbly, it’s a crowd-pleaser that’s both easy to prepare and delicious.
Ingredients
Scale
Main Ingredients
- 30 oz frozen hash browns, thawed
- 1 stick (8 tbsp) butter, melted
- 10.75 oz can condensed cream of chicken soup
- 1 small onion, chopped
- 2 cups shredded cheddar cheese (divided)
- 1 cup sour cream
- 1 tsp salt
- 0.5 tsp pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
- Mix Cheese, Onion, and Seasoning: In a large bowl, combine the chopped onion, 1 cup of shredded cheddar cheese, salt, and pepper to create a flavorful base.
- Add Creamy Ingredients: Stir in the sour cream and condensed cream of chicken soup until well blended with the onion and cheese mixture.
- Combine Hash Browns and Butter: Add the thawed hash browns and melted butter to the mixture, stirring thoroughly to ensure all ingredients are fully incorporated.
- Prepare Baking Dish: Grease a 9×11 inch baking pan to prevent sticking, then spread the hash brown mixture evenly in the pan.
- Add Topping: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole for a cheesy crust.
- Bake: Place the casserole in the preheated oven and bake for 45-60 minutes or until the top is golden brown, bubbly, and fully cooked through.
Notes
- Be sure to thaw the hash browns completely before mixing to prevent excess moisture in the casserole.
- You can substitute cream of mushroom soup for cream of chicken soup for a slightly different flavor.
- For a lighter version, use reduced-fat sour cream and cheese.
- Let the casserole rest for 5-10 minutes after baking to set before serving.
- Adding cooked bacon or green onions can enhance the flavor if desired.
