Hashbrown Casserole
This Copy Cat Cracker Barrel Hashbrown Casserole is an easy and comforting breakfast dish that combines frozen hashbrowns, cheddar cheese, and creamy ingredients for a delicious casserole that everyone will love.
Ingredients
Casserole Ingredients
- 30 oz frozen shredded hashbrowns Do not thaw fully
- 1 can cream of chicken soup For added creaminess
- 1 cup sour cream Use full-fat for best flavor
- ½ cup melted butter Adds richness
- 1 medium onion, chopped Optional for flavor
- 2 cups shredded sharp cheddar cheese Reserve some for topping
- to taste salt Basic seasoning
- to taste black pepper Basic seasoning
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Spray a 9x13 dish with nonstick spray.
- In a large bowl, combine the frozen hashbrowns, cream of chicken soup, melted butter, chopped onion, sour cream, most of the shredded cheddar cheese, salt, and pepper.
- Mix thoroughly until combined.
- Pour the mixture into the prepared dish and spread it out evenly.
- Sprinkle the reserved cheddar cheese on top of the casserole.
Baking
- Bake in the preheated oven for 45-55 minutes or until bubbly and slightly golden around the edges.
Notes
For best results, serve with fruit on the side. This casserole can be made ahead and stored in the fridge before baking. Can also be frozen either unbaked or baked; just reheat from frozen without thawing.