Cracker Barrel Hashbrown Casserole (Printable)

Creamy cheesy hashbrowns inspired by a classic, ideal for breakfast or hearty sides.

# What You Need:

→ Main

01 - 30 oz frozen hash browns, thawed
02 - 8 tablespoons unsalted butter, melted
03 - 10.75 oz condensed cream of chicken soup
04 - 1 small onion, finely chopped
05 - 2 cups shredded cheddar cheese, divided
06 - 1 cup sour cream
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper

# Directions:

01 - Preheat oven to 350°F
02 - In a large mixing bowl, combine chopped onion, 1 cup cheddar cheese, salt, and black pepper
03 - Add sour cream and condensed cream of chicken soup to the bowl; mix until smooth
04 - Fold in thawed hash browns and melted butter until evenly coated throughout
05 - Lightly grease a 9 by 11 inch baking dish with non-stick cooking spray
06 - Spread hash brown mixture evenly in the prepared baking dish
07 - Sprinkle remaining 1 cup cheddar cheese over the top
08 - Bake uncovered for 45 to 60 minutes, or until golden brown and bubbly
09 - Let cool for 5 minutes before serving

# Expert Advice:

01 -
  • Authentic restaurant flavor with a simple preparation that takes only 10 minutes.
  • A versatile side dish that serves approximately 8 people, making it ideal for gatherings.
  • Features a rich combination of melted butter, sour cream, and sharp cheddar cheese.
02 -
  • Use a 9×11 inch baking dish to ensure the hash browns cook evenly and the cheese forms a perfect crust.
  • Always check the labels on condensed soup if you need to avoid specific allergens like gluten or soy.
  • Allow the casserole to rest for 5 minutes after removing it from the oven to help it set for easier serving.
Go Back