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Cracker Barrel Hashbrown Casserole

Cracker Barrel hashbrown casserole bakes shredded potatoes in a creamy mixture of sour cream, cheddar, and condensed soup. It comes out bubbling around the edges with a golden-brown top.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray for coating
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 2 cups sour cream
  • 0.5 cup butter melted
  • 0.5 cup yellow onion finely chopped
  • 2 cups sharp cheddar cheese shredded
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 1 package (32 oz) frozen shredded hash browns thawed and patted dry

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Thaw the hash browns completely in the refrigerator.
  2. Pat the hash browns dry to remove excess moisture.
  3. Heat the oven to 350°F.
  4. Coat a 9x13-inch baking dish with cooking spray.
  5. In a large bowl, stir together the condensed cream of chicken soup, sour cream, melted butter, finely chopped yellow onion, shredded sharp cheddar cheese, kosher salt, and ground black pepper.
  6. Fold in the hash browns until evenly coated.
  7. Spread the mixture in the prepared dish.
  8. Bake for 45 to 55 minutes, until the casserole is bubbling around the edges and golden brown on top.
  9. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, thaw the hash browns completely and pat them dry before mixing. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a vegetarian swap, use condensed cream of mushroom soup in place of the cream of chicken soup.