Description
This Copycat Cracker Barrel Hashbrown Casserole delivers the same creamy, cheesy comfort as the restaurant favorite. Made with frozen hashbrowns, sour cream, cheddar cheese, and a touch of onion, it’s the perfect side dish for breakfast, brunch, or dinner.
Ingredients
Scale
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 1 can (10.5 oz) cream of chicken soup
- 2 cups shredded cheddar cheese
- 1/2 cup melted butter
- 1 cup sour cream
- 1/2 cup finely chopped onion
- 1/2 tsp salt
- 1/2 tsp black pepper
- Optional: 1/4 tsp garlic powder
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine cream of chicken soup, sour cream, melted butter, chopped onion, salt, pepper, and garlic powder if using.
- Add in thawed hashbrowns and 1 1/2 cups of cheddar cheese. Mix well to coat evenly.
- Spread the mixture into the prepared baking dish and top with the remaining 1/2 cup of cheese.
- Bake uncovered for 45–50 minutes, or until the top is golden and bubbly.
- Let sit for 5–10 minutes before serving.
Notes
- Add cooked bacon bits or diced ham for a heartier version.
- Substitute cream of mushroom soup for a vegetarian option.
- This dish can be assembled the night before and baked the next day.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
Keywords: cracker barrel hashbrown casserole, cheesy hashbrown bake, breakfast casserole, copycat side dish, comfort food