Cracker Barrel Hashbrown Casserole
A rich, creamy and cheesy hashbrown casserole inspired by Cracker Barrel, with shredded hashbrowns, sharp cheddar, and a comforting sauce.
Equipment
- Mixing Bowl
- Casserole Dish (2½-quart)
- Aluminum Foil
Ingredients
- 10.5 ounces cream of chicken soup
- 1 cup sour cream
- ½ cup yellow onion, chopped about ½ of a medium onion
- 2 teaspoons garlic powder
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 cups sharp cheddar cheese, shredded, divided divided in half
- 30 ounces shredded hashbrowns thawed / room temperature
Instructions
- Preheat oven to 350°F. Spray a 2½-quart casserole dish with cooking spray. Set aside.
- In a large bowl, combine cream of chicken soup, sour cream, chopped onion, garlic powder, salt, pepper and 1 cup of shredded cheddar cheese. Stir until well mixed.
- Add hashbrowns and mix just until combined.
- Transfer mixture to the prepared casserole dish. Top with the remaining 1 cup cheddar cheese. Cover with aluminum foil.
- Bake covered for 30 minutes, then remove foil and bake an additional 15 minutes uncovered, or until casserole is bubbling and cheese is lightly golden.
- Allow to cool for 5 minutes before serving.
Notes
If using frozen hashbrowns, thaw first. This casserole can be made ahead (up to 24 hours), stored in fridge, then baked. Variations include adding bacon, ham, chicken, broccoli or jalapeños. Swap cream of chicken soup for other cream soups or use different cheddar types. A breadcrumb topping can add crunch.