Description
This creamy, cheesy, and perfectly golden hashbrown casserole is the ultimate comfort dish that tastes just like the one from Cracker Barrel. Whether you’re serving it for breakfast, brunch, or dinner, it’s a crowd-pleaser that’s easy to make and impossible to resist. Every bite delivers warm, home-style flavor that feels like a hug from the inside out.
Ingredients
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1 (30-ounce) bag frozen shredded hashbrowns, thawed
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1 can (10.5 ounces) cream of chicken soup
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2 cups shredded sharp cheddar cheese, divided
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1 cup sour cream
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½ cup unsalted butter, melted
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1 small onion, finely chopped
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½ teaspoon garlic powder
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½ teaspoon salt (adjust to taste)
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¼ teaspoon black pepper
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1 cup crushed cornflakes or butter crackers (optional topping)
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2 tablespoons melted butter (for topping, optional)
Instructions
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Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
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In a large mixing bowl, combine the thawed hashbrowns, melted butter, cream of chicken soup, sour cream, 1½ cups of shredded cheddar cheese, chopped onion, garlic powder, salt, and pepper. Stir until everything is well blended.
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Spread the mixture evenly into the prepared baking dish. Smooth the top with a spatula.
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For the optional topping, mix the crushed cornflakes or crackers with 2 tablespoons of melted butter, then sprinkle evenly over the casserole.
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Sprinkle the remaining ½ cup of cheddar cheese over the top.
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Bake uncovered for 45–55 minutes, or until the top is golden and the casserole is bubbling around the edges.
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Remove from the oven and let it rest for 5–10 minutes before serving to allow it to set.
Notes
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Make sure the hashbrowns are completely thawed and drained to avoid excess moisture.
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For richer flavor, use freshly shredded cheddar instead of pre-packaged cheese.
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You can prepare this dish ahead of time, refrigerate it overnight, and bake it the next day.
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Substitute cream of mushroom or celery soup for a different flavor twist.
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For extra crunch, double the topping mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes