Cracker Barrel Hashbrown Casserole

Square image of two plates of casserole on it with sweet tea in background.

Cracker Barrel Hashbrown Casserole

Want to skip the restaurant and make one of your favorites at home? This Cracker Barrel Hashbrown Casserole is easy, tasty and is ready in under an hour.

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Main Course

Cuisine: American

Servings: servings

Calories: 347kcal

Author: Tornadough Alli

Ingredients

32 ounces shredded frozen hashbrowns thawed
3 cups shredded sharp cheddar cheese divided
2 cups sour cream
10.5 ounce can cream of chicken soup
½ cup salted butter melted
½ cup finely chopped onion
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper

Instructions

Preheat the oven to 350°F. Spray a 9x13 baking dish with cooking spray, and set aside.
In a large bowl, mix the hashbrowns, 2 cups of the shredded cheddar cheese, sour cream, cream of chicken soup, butter, onion, garlic powder, onion powder, and black pepper until smooth and combined.
Add the mixture to the prepared baking dish and smooth out the top.
Top with the remaining cheddar cheese.
Bake for 45-50 minutes until bubbly and the cheese is melted. Serve immediately.

Notes

You can freeze leftovers, see my tips above.
Feel free to swap the cheese options out for other cheese choices. A few ideas are listed above.
This recipe can be doubled to make more for company.
To round this out you can add other meats and additions to this recipe, see some ideas above.
If your hashbrowns are too watery after you thawed them, use a paper towel to pat them dry. If that doesn't do the job, wring them out in a cheesecloth.
This is slightly creamier than what you get served at the restaurant, probably because it's freshly made. If you enjoy leftovers later, or tomorrow, they may be closer to the restaurant version. But the taste is still incredible and very close to the original.

Nutrition