Description
This is the best Cracker Barrel Hashbrown Casserole copycat recipe ever! Just 8 ingredients to creamy, cheesy bliss.
Ingredients
- 1 pound Frozen Hashbrowns (thawed Or Not, Doesn’t Matter)
- 1 can (10 1/2 Oz. Size) Cream Of Chicken Soup (or Cream Of Mushroom Or Celery For Vegetarian)
- ½ sticks Butter, Melted
- ¼ ounces, fluid Finely Chopped
- ½ teaspoons Each, Salt And Pepper
- 4 ounces, weight Sharp Cheddar Cheese, Grated
- ⅔ cups Sour Cream
Preparation
Preheat oven to 350ºF.
Combine all ingredients except for a bit of the cheese in a large bowl.
Spray a medium baking dish with cooking spray and spread the mixture into the dish. Top with any remaining cheese.
Bake the casserole uncovered for 45–60 minutes until bubbly and lightly browned on top. Let rest for 10 minutes before serving if you can stand it.
Enjoy!
Notes:
• This can be made in advance and kept in the fridge for a few days, then just bake and let rest right before you’d like to eat. Also delicious reheated as leftovers!
• Don’t stress about the baking dish size. This can be in a 9×13 in a thin layer, in a large loaf pan, or anything in between that fits all of the hashbrown casserole. Just be sure it’s hot and bubbly all the way through before you take it out of the oven!
