Description
This Copy Cat Cracker Barrel Hashbrown Casserole is a creamy, cheesy, and comforting breakfast casserole that comes together in just 5 minutes of prep time. Made with shredded hashbrowns, sour cream, melted butter, condensed cream of chicken soup, diced onions, and lots of melty cheese, it’s baked to golden perfection – a crowd-pleasing dish perfect for family breakfasts or brunches.
Ingredients
Hashes & Dairy
- 32 ounces frozen shredded hash browns, thawed
- ½ cup melted butter
- 10.5 ounces condensed cream of chicken soup (1 can) or cream of cheddar soup
- 16 ounces sour cream
- 2 cups shredded Colby cheese, divided (or cheddar cheese)
Vegetables & Seasoning
- ½ cup finely diced onion
- ¼ teaspoon black pepper
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish thoroughly to prevent sticking.
- Combine ingredients: In a large mixing bowl, combine the thawed shredded hashbrowns, melted butter, condensed cream of chicken soup, sour cream, finely diced onion, 1 ½ cups of shredded cheese, and black pepper. Mix well until all ingredients are evenly incorporated.
- Assemble casserole: Spread the hashbrown mixture evenly into the prepared casserole dish. Sprinkle the remaining ½ cup of shredded cheese evenly on top to create a cheesy crust.
- Bake: Place the casserole in the preheated oven and bake for 45 to 55 minutes, or until the casserole is hot, bubbly, and the cheese on top is melted and lightly browned.
- Serve: Remove from oven and allow to rest for a few minutes before serving warm. Enjoy this creamy and cheesy breakfast casserole!
Notes
- You can substitute cream of chicken soup with cream of cheddar soup for a stronger cheesy flavor.
- Make sure hashbrowns are fully thawed and excess moisture is drained for best texture.
- Adding cooked bacon or diced green peppers can enhance flavor and texture.
- Let the casserole rest briefly after baking for easier serving.
- This recipe can be doubled for larger gatherings; use a larger baking dish accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat thoroughly before serving.
