Cracker Barrel Hashbrown Casserole (Printable version)

Creamy, cheesy hashbrowns baked to golden perfection, ideal for brunch or a hearty side dish.

# Needed ingredients:

→ Main

01 - 30 oz frozen hash browns, thawed
02 - 8 tablespoons unsalted butter, melted
03 - 10.75 oz condensed cream of chicken soup
04 - 1 small onion, finely chopped
05 - 2 cups shredded cheddar cheese, divided
06 - 1 cup sour cream
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper

# How to make it:

01 - Preheat your oven to 350°F.
02 - In a large mixing bowl, combine the chopped onion, 1 cup cheddar cheese, salt, and black pepper.
03 - Add the sour cream and condensed cream of chicken soup to the bowl and mix until smooth.
04 - Fold in the thawed hash browns and melted butter until evenly coated throughout the mixture.
05 - Lightly grease a 9x11 inch baking dish with non-stick cooking spray.
06 - Spread the hash brown mixture evenly in the prepared baking dish.
07 - Sprinkle the remaining 1 cup cheddar cheese over the top of the casserole.
08 - Bake uncovered for 45 to 60 minutes, or until the casserole is golden brown and bubbly.
09 - Let cool for 5 minutes before serving.

# Expert advice:

01 -
  • It looks like you spent hours in the kitchen when you actually spent ten minutes prepping.
  • The cheese melts into every crevice of the potatoes, so every bite tastes intentional and rich.
  • Leftovers reheat beautifully, which means you can make it the day before and actually enjoy your morning instead of cooking.
02 -
  • Thaw your hash browns completely; if water pools in the casserole, you'll end up with a watery mess instead of creamy richness.
  • Don't skip the five-minute rest after baking—it transforms the texture from soupy to sliceable.
  • The cheese on top should bubble and turn slightly brown at the edges; that's how you know the center is hot all the way through.
03 -
  • Divide your cheese in half before you start mixing so you don't accidentally use it all in the filling and forget the golden, melty topping.
  • If your casserole isn't bubbling after forty-five minutes, bump the temperature up five degrees and check it every five minutes instead of walking away.
  • Use a long spatula to get under the edges when you pull it out—this casserole is fragile when hot, and you want it to make it to the table intact.
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