Copycat Cracker Barrel Hashbrown Casserole
This recipe replicates the creamy, cheesy texture and savory flavor of the popular Cracker Barrel Hashbrown Casserole.
- Prep Time: 15 min
- Cook Time: 55 min
- Total Time: 70 min
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (30 ounce) bag frozen shredded hash browns, thawed
- 1 (10.5 ounce) can condensed cream of chicken soup, undiluted
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup finely chopped onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded sharp cheddar cheese, for topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, melted butter, 1 cup cheddar cheese, Monterey Jack cheese, chopped onion, salt, and pepper. Mix until all ingredients are evenly incorporated.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
- Bake for 45 to 55 minutes, or until the casserole is hot throughout and the cheese topping is melted and lightly golden brown.
- Let the casserole rest for 5 to 10 minutes before serving.
Notes
- For a slightly tangier flavor, substitute half of the sour cream with plain Greek yogurt.
- If you prefer crispier edges, bake the casserole uncovered for the entire time.
- You can assemble this casserole up to 24 hours ahead of time; cover it and refrigerate, then add 10-15 minutes to the baking time if baking straight from the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 3
- Sodium: 650
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 22
- Fiber: 1
- Protein: 10
- Cholesterol: 75