Copycat Cracker Barrel Hashbrown Casserole
This cheesy hashbrown casserole is a perfect brunch food or dinner side dish. It is warm, hearty and flavorful.
Equipment
- 13x9 Baking Dish
- Large Bowl
Ingredients
- 2 lbs Frozen hashbrowns shredded + thawed
- .5 cup Butter unsalted + melted
- 1 can Cream of Chicken Soup 10.25 oz
- 2 cup Sour Cream
- .5 cup Onion diced
- 2 cup Colby Jack Cheese shredded
- .5 teaspoon Ground Pepper
- .5 cup Colby Jack Cheese shredded for top
Instructions
- Preheat the oven to 350 degrees. Prepare a 13x9 or similar size baking dish by spraying a thin layer of non-stick spray. Set aside.
- In a large bowl, combine the hashbrowns, melted butter, soup, sour cream, onion, 2 c of cheese and pepper. Mix thoroughly.
- Transfer the hashbrown mixture to the prepared dish and press into the bottom.
- Top with the remaining shredded cheese and sprinkle evenly across the top.
- Bake in the preheated oven for approximately 40-45 minutes or until the cheese is melted, the edges are crispy and the mixture is bubbly.
- Serve warm.
Notes
You can store this casserole in the fridge, covered for up to 5 days. Reheat before serving. Alternatively, you can freeze it for up to 6 months.
Nutrition
Calories: 333kcalCarbohydrates: 19gProtein: 10gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 70mgSodium: 340mgPotassium: 465mgFiber: 1gSugar: 3gVitamin A: 852IUVitamin C: 7mgCalcium: 239mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.