Cracker Barrel Hashbrown Casserole (Restaurant Copycat)
⏱️ 60 minutes👥 8-10 servings❤️ Taste: /10
Nutrition Facts
Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag
Health Benefits
Ingredients
- •- 32 oz frozen shredded hash browns, completely thawed
- •- 1 cup sour cream
- •- 1 (10.5 oz) can cream of chicken soup
- •- 1/2 cup unsalted butter, melted
- •- 1/2 cup yellow onions, finely diced
- •- 2 cups sharp cheddar cheese, freshly shredded
- •- 1/2 tsp kosher salt
- •- 1/4 tsp freshly ground black pepper
- •- 1/4 cup cornflake crumbs (optional topping)
Instructions
- 11. Preheat oven to 350°F. Thoroughly drain thawed hash browns on paper towels to remove excess moisture.
- 22. In large mixing bowl, whisk together sour cream, cream of chicken soup, melted butter, salt, and pepper until smooth.
- 33. Fold in shredded cheddar cheese and diced onions. Gently incorporate hash browns, ensuring even coating.
- 44. Transfer mixture to greased 9x13 inch baking dish. Spread evenly with rubber spatula.
- 55. If using, sprinkle cornflake crumbs across top for extra crunch.
- 66. Bake uncovered until edges are golden brown and center is bubbling, about 45-50 minutes.
- 77. Let rest 10 minutes before serving to allow casserole to set.