The Creamiest Copycat Cracker Barrel Hashbrown Casserole
Make this easy hashbrown casserole at home. It is cheesy, creamy, and a perfect comfort food side dish for any gathering.
- Prep Time: 10 min
- Cook Time: 55 min
- Total Time: 65 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds frozen shredded hash browns, thawed
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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, 1 cup of cheddar cheese, melted butter, salt, and pepper. Mix until all ingredients are evenly coated.
- Spread the hash brown mixture evenly into the prepared baking dish.
- Sprinkle additional cheddar cheese over the top layer.
- Bake for 45 to 55 minutes, or until the casserole is hot throughout and the cheese topping is golden brown and bubbly.
- Let the casserole rest for 5 minutes before serving.
Notes
- For a crispier top, sprinkle 1 cup of crushed cornflakes mixed with 2 tablespoons of melted butter over the cheese layer during the last 10 minutes of baking.
- If you want a heartier breakfast bake, add 1 cup of cooked, crumbled sausage or diced ham to the mixture before baking.
- This dish is excellent for make-ahead preparation; cover and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking directly from the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2
- Sodium: 450
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 24
- Fiber: 2
- Protein: 8
- Cholesterol: 55