Copycat Cracker Barrel Hash Brown Casserole: 2 Cups Cheese
Recreate the beloved cheesy and creamy hash brown casserole from Cracker Barrel at home with this easy copycat recipe. Perfect for comfort food lovers.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8-10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds frozen shredded hash brown potatoes, thawed
- 1 cup sour cream
- 1/2 cup melted butter
- 1 can (10.5 ounces) condensed cream of chicken soup, undiluted
- 1/4 cup chopped onion (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded Colby cheese
- 1 cup crushed corn flakes or buttered breadcrumbs for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the thawed shredded hash browns, sour cream, melted butter, cream of chicken soup, chopped onion (if using), salt, and pepper.
- Mix everything together until well combined.
- Stir in 1.5 cups of the shredded Colby cheese, reserving the remaining 1/2 cup for the topping.
- Pour the mixture into a greased 9×13 inch baking dish.
- Sprinkle the reserved Colby cheese over the top.
- If desired, sprinkle the crushed corn flakes or buttered breadcrumbs over the cheese for added crunch.
- Bake for 40-50 minutes, or until the casserole is bubbly and golden brown on top.
- Let it rest for a few minutes before serving.
Notes
- For an extra cheesy casserole, you can add another cup of cheese.
- If you don’t have cream of chicken soup, cream of mushroom soup can be used as a substitute.
- Ensure the hash browns are fully thawed for even cooking.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of casserole)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg
