Cracker Barrel’s Hashbrowns Casserole Copycat
A creamy, cheesy hashbrown casserole that's a copycat of Cracker Barrel's classic — shredded potatoes baked with cream of chicken soup, sour cream and cheddar until bubbly and golden.
Ingredients
Main Ingredients
- 30 ounce frozen shredded hashbrowns (thawed)
- 10.5 ounce cream of chicken soup one regular can
- 1 cup sour cream
- 2 cup shredded sharp cheddar cheese plus extra for topping if desired
- 0.5 cup unsalted butter (melted)
- 0.25 cup finely chopped onion about half a small onion
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup crushed buttery crackers or breadcrumbs for topping, optional
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
- In a large mixing bowl, combine the thawed shredded hashbrowns, cream of chicken soup, sour cream, melted butter, chopped onion, salt and black pepper. Stir until evenly mixed.
- Fold in 1 1/2 cups of the shredded cheddar cheese into the potato mixture, reserving the remainder for topping.
- Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese over the top, then evenly distribute the crushed crackers or breadcrumbs if using.
- Bake uncovered for 40 to 45 minutes, or until the casserole is bubbly and the top is golden brown. If the topping browns too quickly, tent with foil for the last 10 minutes.
- Remove from the oven and let rest for 10 minutes before serving. Serve warm as a side dish.
Notes
For extra flavor, stir in cooked crumbled bacon or diced ham. Leftovers keep refrigerated for up to 3 days and reheat well in the oven.
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