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Copycat Cracker Barrel Hashbrown Casserole

Close-up of a cheesy, golden-brown slice of Copycat Cracker Barrel Hashbrown Casserole on a white plate.
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Make an authentic version of the popular restaurant side dish featuring creamy, cheesy shredded potatoes baked until golden brown.

Ingredients

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  • 1 (32 ounce) bag frozen shredded hash brown potatoes, 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
  • 1/2 cup chopped yellow onion
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese, divided

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. Squeeze or press out as much liquid as possible from the thawed hash browns. Place them in a large mixing bowl.
  3. In a separate bowl, mix together the cream of chicken soup, sour cream, melted butter, chopped onion, salt, and pepper until smooth.
  4. Add 1 1/2 cups of the shredded cheddar cheese to the soup mixture and stir to combine.
  5. Pour the cheese mixture over the drained hash browns. Fold gently until the potatoes are evenly coated. Do not overmix.
  6. Spread the potato mixture into the prepared baking dish.
  7. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
  8. Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the top is golden brown.
  9. Let the casserole rest for 5 to 10 minutes before serving.

Notes

  • Drain the hash browns thoroughly; excess water results in a watery casserole. Press them between layers of paper towels or a clean kitchen towel.
  • For a richer flavor, you can substitute the cream of chicken soup with homemade cream sauce.
  • This casserole can be assembled the night before. Cover and refrigerate, then add about 10-15 minutes to the baking time if baking directly from the refrigerator.

Nutrition

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