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Cracker Barrel Hashbrown Casserole

Cracker Barrel hashbrown casserole combines shredded potatoes, creamy soup and sour cream, and sharp cheddar in a baked 9x13-inch casserole. It comes out bubbling around the edges with a golden cheese topping.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp cooking spray
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 0.5 cup unsalted butter melted
  • 0.5 cup yellow onion finely chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 bag (30 oz) shredded hash brown potatoes frozen, thawed and patted dry
  • 2 cups sharp cheddar cheese shredded, divided

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Preheat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with cooking spray.
  3. In a large bowl, stir together the soup, sour cream, melted butter, onion, salt, and pepper.
  4. Fold in the hash browns and 1 1/2 cups of the cheddar.
  5. Spread the mixture evenly in the prepared dish.
  6. Sprinkle the remaining 1/2 cup cheddar over the top.
  7. Bake uncovered for 45 to 55 minutes, until the casserole is bubbling around the edges and golden on top.
  8. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, thaw the hash browns completely and pat them dry before mixing. Refrigerate leftovers for up to 3 days; freezing is suitable. For a vegetarian variation, use condensed cream of mushroom soup in place of the cream of chicken soup.