Cracker Barrel Copycat Hashbrown Casserole

Recipe

Ingredients

  • 32 ounces frozen shredded hash browns (defrosted)
  • 1/2 cup butter, melted
  • 10 oz can of cream of chicken soup or cream of cheddar soup
  • 1 pint sour cream
  • 1/2 cup onion, finely chopped
  • 2 cups cheddar cheese, grated
  • 1/2 teaspoon black pepper

Directions

  1. Preheat oven to 350°F.

  2. Combine all ingredients in a large bowl, setting aside about half a cup of the shredded cheddar cheese for topping.

  3. Place in a greased 9×13 casserole dish and top with reserved cheese.

  4. Bake for 45 minutes or until hot and bubbly.

Supplies

  • Large mixing bowl
  • Spoon or rubber spatula
  • 9x13 baking dish
  • Nonstick cooking spray

Recipe Notes

  • Grandma Peggy used a mix of sharp cheddar and colby jack cheese, but most copycat recipes call for cheddar.
  • You can easily add protein to the dish, like leftover chicken, ground beef, or ham. Another option is to stir in your favorite veggies, fresh or frozen.
  • If you want to add some extra buttery crunch to this dish, crush up two cups of cornflakes and toss in 1/4 cup of melted butter. Then, sprinkle it over your casserole before putting it in the oven. This extra step strays from the Cracker Barrel version of the dish, but it does add a delicious, crunchy topping.
  • If you don’t want to take that next step, just broil the top for a couple of minutes to get it really nice and golden brown.
Recipe By: Perry Carpenter