Print

Copycat Cracker Barrel Hashbrown Casserole

A golden-brown slice of Copycat Cracker Barrel Hashbrown Casserole on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe that replicates the creamy, cheesy, and savory flavor of the popular restaurant side dish.

Ingredients

Scale
  • 2 pounds frozen shredded hash browns, thawed and drained well
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup chopped yellow onion
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese for topping

Instructions

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

Notes

  • Drain the hash browns thoroughly; excess moisture results in a watery casserole. Press them between paper towels or in a clean kitchen towel.
  • For a richer flavor, use a mix of sharp cheddar and Colby cheese for the main blend.
  • You can assemble this casserole up to 24 hours ahead of time. Cover and refrigerate, then add 10-15 minutes to the baking time if baking directly from the refrigerator.

Nutrition

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