Cracker Barrel’s Hashbrowns Casserole Copycat
This easy copycat of Cracker Barrel’s famous hashbrown casserole is creamy, cheesy, and perfect for breakfast or as a hearty side dish.
Ingredients
Main Ingredients
- 32 oz frozen shredded hash browns (thawed slightly)
- 10.5 oz condensed cream of chicken soup
- 1 cup sour cream
- 2 cup sharp cheddar cheese, shredded divided, 1.5 cups for casserole, 0.5 cup for topping
- 0.25 cup onion, finely chopped
- 0.25 cup butter, melted
- 2 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cup cornflake cereal, crushed for topping
- 3 tablespoon butter, melted for topping
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or nonstick spray.
- In a large bowl, whisk together the condensed cream of chicken soup, sour cream, melted butter, and eggs until smooth.
- Stir in the chopped onion, salt, and black pepper. Fold in the thawed shredded hash browns and 1.5 cups of the shredded cheddar until evenly combined.
- Spread the mixture evenly into the prepared baking dish and smooth the top with a spatula.
- In a small bowl, combine the crushed cornflakes with 3 tablespoons melted butter and the remaining 0.5 cup shredded cheddar. Sprinkle the mixture evenly over the top of the casserole.
- Bake in the preheated oven for 40 to 45 minutes, or until the casserole is bubbly and the topping is golden brown. Let rest 5 minutes before serving.
Notes
Can be prepared ahead and refrigerated; add 5–10 minutes to bake time if chilled. Leftovers keep up to 3 days in the refrigerator.
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