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Copycat Cracker Barrel Hashbrown Casserole

A creamy, cheesy casserole featuring crispy hashbrowns that is perfect for busy weeknights or brunch gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Comfort Food, Main Course
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds frozen hashbrowns, thawed (or fresh potatoes) Frozen hashbrowns are convenient.
  • 1 cup sour cream Can substitute with Greek yogurt.
  • 1 can cream of chicken soup Cream of mushroom can be used for vegetarian option.
  • 1/2 cup melted butter
  • 2 cups shredded cheddar cheese Feel free to mix with mozzarella or pepper jack.
  • 1/2 cup chopped onion Optional ingredient.
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the thawed hashbrowns, sour cream, cream of chicken soup, melted butter, shredded cheese, onion (if using), garlic powder, salt, and pepper. Mix well.
  3. Grease a 9×13 inch baking dish and pour the mixture into the dish, spreading it evenly.
Baking
  1. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
  2. Remove the foil, sprinkle remaining cheese on top, and return to the oven for an additional 15–20 minutes, or until the cheese is bubbly and golden brown.
Serving
  1. Allow to cool for a few minutes before serving. Enjoy with your favorite sides!

Notes

Can be paired with a fresh garden salad, seasonal roasted vegetables, or cornbread. Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for 2–3 months.