Cracker Barrel Hashbrown Casserole
A copycat Cracker Barrel hashbrown casserole made with frozen shredded hash browns, condensed cream of chicken soup, sour cream, Colby cheese, onion, butter, salt, and pepper.
Servings: 10 servings
Ingredients
Ingredients
- 30 ozfrozen hash brown potatoes shredded (1 bag)
- 1/4 cupbutter melted
- 1/2 tspsalt
- 1/2 tspground pepper
- 1/2 cupyellow onion finely chopped
- 10.75 ozcondensed cream of chicken soup (1 can)
- 1 cupsour cream
- 2 cupscolby cheese shredded
Instructions
Instructions
- Preheat the oven to 350°F and place a rack in the center position. Lightly grease a 9×13-inch (or similar large) baking dish.
- If the frozen hash browns are solid, thaw them until soft. Drain or gently squeeze out any excess liquid.
- In a large bowl, combine the melted butter, salt, ground pepper, condensed cream of chicken soup, and sour cream. Stir until smooth and evenly combined.
- Add the thawed hash browns, finely chopped yellow onion, and shredded Colby cheese to the bowl. Stir until the mixture is evenly distributed.
- Dollop the mixture into the prepared baking dish, spreading only enough to distribute evenly but leaving a rough, uneven top so it can brown and crisp.
- Bake uncovered at 350°F for 45 minutes, until the edges are bubbling.
- Switch the oven to broil and broil 5–8 minutes, watching closely, until the top is browned and crispy. Remove from the oven and serve.
Equipment
- Oven
- 9x13 inch Baking Dish
- Large Bowl
- Mixing Spoon
Notes
Assemble the casserole in the dish as directed, then refrigerate overnight. Bake as directed the next morning.
Place in an airtight container in the refrigerator for up to a week or freezer for up to a month.
Most ingredients in this recipe are naturally gluten free. The Cream of Chicken soup sometimes contains gluten, so you will need to use a gluten free version. As always, check the label on each ingredient to ensure compliance.
Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe. I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.
©2018 Easy Family Recipes
Place in an airtight container in the refrigerator for up to a week or freezer for up to a month.
Most ingredients in this recipe are naturally gluten free. The Cream of Chicken soup sometimes contains gluten, so you will need to use a gluten free version. As always, check the label on each ingredient to ensure compliance.
Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe. I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.
©2018 Easy Family Recipes