This Hashbrown Casserole tastes just like the Cracker Barrel version and is so easy to throw together and serve with breakfast, or even dinner. (Plus, leftovers are freezer friendly!)

Ingredients

  • 32 oz. frozen hash browns, thawed*
  • 1 stick butter, melted
  • 10.5 oz. cream of chicken soup, (cream of cheddar works too)
  • 16 oz. sour cream
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  • 1 small onion, finely diced
  • 2 cups cheddar cheese, grated
  • 1/3 teaspoon pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Ensure that your hash browns have thawed. (Otherwise they take a very long time to bake.) You can defrost them in the microwave to speed up this process.
  3. Pat them dry of excess water.
  4. Set ½ cup of cheddar cheese aside.
  5. Combine all remaining ingredients in a large bowl.
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  7. Place it in a greased 9×13 casserole dish and top with remaining cheese.
  8. Bake for 35 minutes, uncovered.
  9. Increase heat to 375 and bake for an additional 10 minutes, until the top begins to crisp and brown slightly.
  10. Remove from the oven, let it sit for 10 minutes, and serve!

Notes

*They only have 28 oz. bags at my grocery store, so I use that and leave everything else the same. Frozen Cubed Hash Browns may also be used.

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