Cracker Barrel Hashbrown Casserole (Printer-Friendly)

Creamy, cheesy hashbrown bake with cheddar, sour cream, and butter for a hearty side or brunch dish.

# What You'll Need:

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01 - 30 oz frozen hash browns, thawed
02 - 8 tablespoons unsalted butter, melted
03 - 10.75 oz condensed cream of chicken soup
04 - 1 small onion, finely chopped
05 - 2 cups shredded cheddar cheese, divided
06 - 1 cup sour cream
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper

# How To Make It:

01 - Set oven temperature to 350°F and allow to fully preheat.
02 - In a large mixing bowl, combine chopped onion, 1 cup cheddar cheese, salt, and black pepper.
03 - Add sour cream and condensed cream of chicken soup to the bowl and stir until smooth.
04 - Fold in thawed hash browns and melted butter until evenly coated throughout mixture.
05 - Lightly grease a 9 by 11 inch baking dish with non-stick cooking spray.
06 - Spread hash brown mixture evenly into prepared baking dish.
07 - Sprinkle remaining 1 cup cheddar cheese over the top of casserole.
08 - Bake uncovered for 45 to 60 minutes until golden brown and bubbly at edges.
09 - Remove from oven and allow to cool for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It tastes like restaurant quality but comes together in under 10 minutes of actual prep work.
  • The creamy middle with those crispy-edged pieces is genuinely addictive, and everyone always asks for the recipe.
  • It's forgiving enough to make while half-asleep on a weekend morning, but impressive enough to serve at brunch.
02 -
  • Don't skip thawing the hash browns ahead of time, because frozen ones release too much water and make the casserole soggy instead of creamy.
  • If your mixture looks too thick before baking, it'll firm up perfectly in the oven, so resist the urge to add more liquid.
03 -
  • Melting the butter and letting it cool slightly before mixing prevents it from making the sour cream curdle, which is a small step that saves you trouble.
  • Brown the onions in a dry skillet for two minutes before adding them to the mixture if you want deeper, sweeter onion flavor instead of raw bite.
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