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cracker barrel hashbrown casserole recipe

Hashbrown Casserole Recipe

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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 30 oz frozen shredded hashbrowns, thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup sour cream
  • 1/2 cup unsalted butter, melted
  • 1/2 cup diced yellow onion
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper

Method
 

  1. Preheat oven to 350°F (175°C). In a large bowl, stir together the hashbrowns, cream of chicken soup, sour cream, melted butter, diced onion, garlic powder, salt, and pepper until evenly combined. Fold in 1 1/2 cups of the cheddar.
  2. Grease a 9x13-inch baking dish and spread the mixture in an even layer, pressing it down gently. Scatter the remaining 1/2 cup of cheddar evenly over the top.
  3. Bake uncovered at 350°F (175°C) for 50 to 55 minutes, until the cheese is deep golden brown and the edges pull away from the sides. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
  4. Spoon into a serving bowl or onto plates and top with sliced green onions.

Notes

This casserole actually tastes better the next day once the flavors have had time to settle, so it's worth making ahead if you're feeding a crowd. The one thing that trips people up is wet hashbrowns, so pat them dry before mixing and your casserole will bake up thick and creamy rather than watery.