Description
Cracker Barrel Hashbrown Casserole is a creamy, cheesy comfort-food side dish made with shredded hash browns, cheddar cheese, sour cream, and a rich savory sauce, baked until golden and bubbly. This homestyle casserole is perfect for breakfast, brunch, potlucks, or holiday gatherings.
Ingredients
- 30 oz frozen shredded hash browns, thawed
- 2 cups shredded sharp cheddar cheese
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 small onion, finely diced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional garnish)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine thawed hash browns, cheddar cheese, cream of chicken soup, sour cream, melted butter, diced onion, garlic powder, salt, and black pepper.
- Mix until all ingredients are evenly combined.
- Spread the mixture evenly into the prepared baking dish.
- Bake uncovered for 45-50 minutes, or until hot, bubbly, and lightly golden around the edges.
- For a crispier top, broil for 2-3 minutes at the end of baking.
- Let the casserole rest for 5 minutes before serving.
- Garnish with chopped parsley if desired.
Notes
- Thaw hash browns completely and pat dry to avoid excess moisture.
- Sharp cheddar provides the most authentic flavor.
- For a vegetarian version, substitute cream of mushroom soup.
- This casserole can be assembled a day ahead and refrigerated before baking.
- Store leftovers refrigerated for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American