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Copycat Cracker Barrel Hashbrown Casserole

Close-up of a cheesy, baked slice of Copycat Cracker Barrel Hashbrown Casserole on a white plate.
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Make the famous creamy, cheesy hashbrown casserole at home with this simple recipe that mimics the restaurant’s signature flavor and texture.

Ingredients

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  • 1 (30 ounce) bag frozen shredded hash browns, thawed
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 (10.5 ounce) can condensed cream of chicken soup, undiluted
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/2 cup finely chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese, divided

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hash browns, melted butter, cream of chicken soup, sour cream, milk, chopped onion, salt, and pepper. Mix until everything is well combined.
  3. Stir in 1 1/2 cups of the shredded cheddar cheese into the potato mixture.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.
  6. Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the top is golden brown and slightly crisp.
  7. Let the casserole rest for 5 to 10 minutes before serving.

Notes

  • For a crispier top, you can place the casserole under the broiler for the last 1-2 minutes, watching closely to prevent burning.
  • You can prepare the entire casserole, cover it, and refrigerate it up to 24 hours before baking. Add about 10-15 minutes to the baking time if baking directly from the refrigerator.
  • This recipe doubles easily for larger gatherings; use a 12×18 inch baking dish.

Nutrition

Find it online: https://magazinemeal.com/copycat-cracker-barrel-hashbrown-casserole/