Cracker Barrel Hashbrown Casserole
Make the best ever copycat cracker barrel hashbrown casserole with this simple recipe. Frozen potatoes, condensed soup, cheese and other simple ingredients make it easy.
Equipment
- 9x13" baking dish
Ingredients
- 32-ounce bag frozen shredded hash browns thawed, or cubed hash browns
- ½ cup butter 1 stick, melted
- 10.5 ounce can cream of chicken soup
- 2 cups sour cream 16 ounces in total
- 1 small yellow onion finely diced
- 2 cups cheddar cheese shredded
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F/180°C, 160°F fan oven, and lightly grease a 9x13" baking dish. Set aside.
- Pat dry the thawed hash browns to get rid of excess moisture.
- In a large bowl, combine all of the ingredients (reserve ½ cup of cheese) and give them a good stir.
- Place the mixture in the prepared baking dish, and top with the remaining cheese.
- Bake in the oven for 45-50 minutes.
- Slightly brown the top by placing the broiler for 2-3 minutes.
- Allow to cool down for 10 minutes, garnish with chopped parsley and serve.
Notes
- Thawing the hashbrowns is very important. Frozen hash browns take twice as long to cook, plus the consistency of the casserole is just not quite right. Take the time to let the frozen potatoes thaw. It’s worth it.
- Optional add-ins: cooked bacon or ham, leftover shredded chicken, broccoli or cauliflower, or jalapeño peppers.
- Make ahead: You can make this hash brown casserole the night before, and store it in the fridge covered. Fridge: Store the leftovers in the fridge covered for up to 3 days. Reheat: You can either reheat this casserole in the microwave or in the oven until just warmed through. Freezer: Freeze this casserole unbaked, thaw in the fridge overnight then bake as instructed in the recipe card below.
Nutrition
Calories: 530kcal | Carbohydrates: 34g | Protein: 14g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 2214mg | Potassium: 431mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1174IU | Vitamin C: 7mg | Calcium: 235mg | Iron: 4mg