Recreate the Cracker Barrel classic at home! This Hashbrown Casserole is loaded with creamy, cheesy goodness and crispy edges, making it the perfect side dish for breakfast, dinner, or holiday meals.
Ingredients
- 1 (32 oz) bag frozen shredded hashbrowns, thawed
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 2 cups shredded sharp cheddar cheese
- ½ cup diced onion
- Salt and pepper, to taste
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the Casserole:
- In a large bowl, combine cream of chicken soup, sour cream, melted butter, cheese, and diced onion. Season with salt and pepper to taste. Mix well.
- Add the thawed hashbrowns and stir until evenly coated.
- Assemble and Bake:
- Spread the mixture evenly into the prepared baking dish. Bake for 45–50 minutes, or until the top is golden and bubbly.
- Serve:
- Let the casserole cool slightly before serving. Enjoy as a side dish for any meal!
Notes
- For a crispy topping, sprinkle 1 cup of crushed Ritz crackers or cornflakes mixed with 2 tbsp melted butter over the casserole before baking.
- Add cooked bacon or ham for a hearty variation.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
Nutrition Information (per serving, based on 8 servings)
- Calories: 350
- Carbohydrates: 25g
- Protein: 9g
- Fat: 24g
- Saturated Fat: 13g
- Sodium: 620mg
Leave a Comment