Description
This Copy Cat Cracker Barrel Hashbrown Casserole is creamy, cheesy, and packed with comforting flavor. Made with tender hash browns, sour cream, and melted Colby cheese, it’s the perfect side dish for breakfast, brunch, dinner, or holiday gatherings.
Ingredients
32 ounces frozen shredded hash browns, thawed
½ cup melted butter
10.5 ounces condensed cream of chicken soup (or cream of cheddar soup)
16 ounces sour cream
½ cup finely diced onion
2 cups shredded Colby cheese, divided (or cheddar cheese)
¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch casserole dish.
- In a large mixing bowl, combine the thawed hash browns, melted butter, condensed soup, sour cream, diced onion, 1½ cups of the shredded cheese, and black pepper.
- Mix until all ingredients are evenly combined.
- Spread the mixture evenly into the prepared casserole dish.
- Sprinkle the remaining ½ cup of shredded cheese over the top.
- Bake for 45 to 55 minutes, or until the casserole is hot, bubbly, and lightly golden on top.
- Let the casserole rest for a few minutes before serving.
Notes
Substitute cream of cheddar soup for an extra cheesy flavor.
Season with garlic powder, smoked paprika, or chopped green onions for additional flavor.
Top with crushed buttery crackers or crispy fried onions during the last few minutes of baking for added crunch.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Thaw frozen casserole overnight before reheating in a 350°F oven or microwave until heated through.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 65 mg
