Cracker Barrel Hashbrown Casserole
A warm, creamy, and cheesy casserole that brings diner-style goodness to your table. Perfect for family meals and leftover delights.
Ingredients
Potatoes
- 30 oz frozen shredded hashbrowns (thawed slightly if very icy)
Dairy & Cheese
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup butter, melted (1 stick)
Sauce & Soup
- 10.5 oz can cream of chicken soup
Veggies
- 1/4 cup finely chopped onion
Spices
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13 baking dish.
- In a large bowl, mix together hashbrowns, cheddar cheese, cream of chicken soup, sour cream, melted butter, chopped onion, salt, and pepper until well combined.
- Spread the mixture evenly into the greased baking dish and smooth the top.
Baking
- Bake for 45 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
- Let it cool slightly before serving so it firms up and is easier to scoop.
Notes
Don’t overmix once you add the cheese to keep a fluffy texture. If your hashbrowns are very icy, let them thaw and drain excess water to avoid a soggy bake. Bake until bubbling and slightly golden on top; oven times vary, so check at 40 minutes. Store leftovers in an airtight container in the fridge for up to 4 days. For a slow-cooker alternative, follow the slow-cooker timing in a trusted crockpot hashbrown casserole guide.