Description
This Copycat Cracker Barrel Cheesy Hashbrown Casserole is the ultimate comfort food—rich, creamy, and loaded with cheesy goodness. With just 5 minutes of prep, this homemade recipe is perfect for easy dinner recipes, quick dinner ideas, or healthy recipes for lunch when you need a hearty meal. Serve it at potlucks, family gatherings, or as a delicious side dish.
Ingredients
Units
Scale
- 1 bag (32 oz) frozen shredded hashbrowns, thawed (or cubed hashbrowns)
- 1 can (10.6 oz) cream of chicken soup (Campbell’s recommended)
- 2 cups (1 pint) full-fat sour cream
- 1/2 cup chopped onion
- 1/2 cup butter, melted
- 2 1/2 cups sharp cheddar cheese, shredded (reserve 1/2 cup for topping)
- 1/4 tsp salt
- 1/4 tsp black pepper
- Fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
- In a large bowl, mix the thawed hashbrowns, cream of chicken soup, melted butter, chopped onions, 2 cups of shredded cheese, sour cream, salt, and black pepper until well combined.
- Transfer the potato mixture to the prepared baking dish, spreading evenly with a spatula.
- Sprinkle the remaining ½ cup of shredded cheese over the top.
- Bake uncovered for 45-50 minutes, or until golden brown and bubbly.
- Let cool for 5 minutes, then garnish with fresh parsley and serve hot!
Notes
- For a vegetarian version, substitute cream of mushroom soup instead of chicken soup.
- Add crispy bacon or ham for extra flavor.
- Use Monterey Jack or Colby cheese for a different cheesy twist.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg