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Copycat Cracker Barrel Hashbrown Casserole

A close-up of baked Copycat Cracker Barrel Hashbrown Casserole topped with melted, bubbly cheddar cheese.
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A recipe to make a cheesy, creamy hashbrown casserole that tastes like the one served at Cracker Barrel.

Ingredients

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  • 1 (30 ounce) package frozen shredded hash browns, thawed
  • 1 cup sour cream
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1/2 cup melted butter
  • 1/2 cup chopped onion
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hash browns, sour cream, cream of chicken soup, melted butter, chopped onion, 1/2 cup of the shredded cheddar cheese, salt, and pepper. Mix until all ingredients are just combined. Do not overmix.
  3. Spread the mixture evenly into the prepared baking dish.
  4. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
  5. Bake for 45 to 55 minutes, or until the casserole is hot throughout and the cheese on top is lightly golden brown.
  6. Let the casserole rest for 5 to 10 minutes before serving.

Notes

  • For a closer flavor match, use sharp cheddar cheese. You can substitute cream of celery soup for cream of chicken soup if needed.
  • If you prefer a slightly crispier top, you can place the casserole under the broiler for the last 1 to 2 minutes, watching carefully to prevent burning.
  • You can assemble this casserole up to 24 hours ahead of time. Cover and refrigerate, then add about 10 to 15 minutes to the baking time if baking directly from the refrigerator.

Nutrition

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