Cracker Barrel Hashbrown Casserole
Cracker Barrel hashbrown casserole is a creamy, cheesy copycat you can make with frozen hash browns, cheddar, and pantry basics.
Servings: 6
Calories: 462kcal
Ingredients
- 10.5 ounces can cream of chicken soup (1 can)
- 8 ounces sour cream (1 cup)
- ½ cup yellow onion chopped small (about ½ of a medium onion)
- 4 tablespoons unsalted butter (¼ cup), melted
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 cups sharp cheddar cheese shredded, divided
- 30 ounces shredded hashbrowns (1 bag), thawed/room-temperature
Instructions
- Preheat the oven to 350°F. Spray a 2-½ quart casserole dish with cooking spray. Set aside.
- In an extra-large mixing bowl, add the cream of chicken soup, sour cream, melted butter, chopped yellow onion, salt, black pepper and 1 cup of the shredded sharp cheddar cheese. Stir to combine and evenly incorporate all the ingredients together.10.5 ounces can cream of chicken soup, 8 ounces sour cream, ½ cup yellow onion, 4 tablespoons unsalted butter, 2 teaspoons salt, ½ teaspoon black pepper, 1 cups sharp cheddar cheese
- Add hashbrowns and mix just until combined.30 ounces shredded hashbrowns
- Transfer the hashbrown mixture to the prepared casserole dish. Top the mixture with the remaining 1 cup shredded sharp cheddar cheese and cover it with aluminum foil.1 cups sharp cheddar cheese
- Bake the Cracker Barrel hashbrown casserole for 30 minutes covered with the foil. Remove the foil and bake for an additional 15 minutes, uncovered, or until the casserole is bubbling and the cheese is melted and lightly golden. Allow to cool for 5 minutes on the counter before serving.
Notes
Tips:
- Thaw the hashbrowns all the way and bring them to room temperature before mixing, or the extra water will make the casserole loose.
- I shred my cheese from a block since it melts smoother than pre-shredded.
Storage & Make Ahead:
To make it ahead, assemble up to 24 hours early, refrigerate covered, and let it come to room temperature before baking so a cold dish does not crack in the hot oven.
Store leftovers in a sealed container in the fridge up to 3 days and reheat in the microwave for 30 to 45 seconds.
It also freezes for up to 2 months, baked or unbaked; thaw overnight in the fridge before baking or reheating.
Nutrition
Calories: 462kcal | Carbohydrates: 33g | Protein: 14g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 1414mg | Potassium: 529mg | Fiber: 2g | Sugar: 2g | Vitamin A: 938IU | Vitamin C: 13mg | Calcium: 332mg | Iron: 2mg
