Indulge in this comforting, cheesy hashbrown casserole, a perfect homemade replica inspired by the beloved Cracker Barrel classic. It's the ultimate side dish for any meal or a hearty breakfast option.
Prep: 20 min Cook: 50 min 8 servings
Ingredients
30-32 oz (about 850-900g) frozen shredded hash brown potatoes, thawed and well-drained
1 (10.75 oz) can condensed cream of chicken soup
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
1/2 cup yellow onion, finely diced
2 cups (8 oz) shredded sharp cheddar cheese, plus 1/2 cup for topping
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
Instructions
1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
2
Ensure the thawed hash brown potatoes are very well-drained. Squeeze out as much excess water as possible using a clean kitchen towel or paper towels. This is crucial for a non-watery casserole.
3
In a large bowl, combine the condensed cream of chicken soup, sour cream, melted butter, finely diced onion, 2 cups of shredded cheddar cheese, salt, black pepper, and garlic powder (if using). Mix well until thoroughly combined.
4
Add the well-drained hash brown potatoes to the mixture. Gently fold the potatoes into the creamy cheese mixture until they are evenly coated.
5
Pour the potato mixture into the prepared baking dish, spreading it into an even layer.
6
Bake, covered with aluminum foil, for 35-40 minutes. Covering helps the casserole cook through without drying out.
7
Remove the foil, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top, and bake uncovered for another 15-20 minutes, or until the casserole is bubbly, the cheese is melted and golden brown, and the edges are slightly crispy.
8
Remove from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set slightly, making it easier to serve.
Love this recipe?
Sign up to save, customize, and cook with AI assistance.
