Easy Cheesy Hashbrown Casserole (Copycat Style)
Make this simple, creamy, and cheesy hashbrown casserole. This recipe mimics the popular Cracker Barrel side dish and is perfect for breakfast, brunch, or as a dinner side.
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 65 min
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (30 ounce) bag frozen shredded hash browns, thawed
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup chopped onion (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, melted butter, half of the shredded cheddar cheese, optional onion, salt, and pepper. Mix until everything is well combined.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining half of the cheddar cheese over the top of the casserole.
- Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the cheese topping is golden brown.
- Let the casserole rest for 5 to 10 minutes before serving.
Notes
- For a richer flavor, substitute cream of chicken soup with cream of mushroom soup.
- You can prepare this casserole the night before, cover it, and refrigerate. Add 10 minutes to the baking time if baking directly from the refrigerator.
- If you want a crispier top, sprinkle 1/2 cup of crushed cornflakes mixed with 1 tablespoon of melted butter over the cheese during the last 10 minutes of baking.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2
- Sodium: 550
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 20
- Fiber: 1
- Protein: 8
- Cholesterol: 55
Find it online: https://savoryskies.com/easy-cheesy-hashbrown-casserole-copycat/
