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Copycat Cracker Barrel Hashbrown Casserole

A close-up of a square slice of Copycat Cracker Barrel Hashbrown Casserole with a golden, crispy cheese topping.
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Make the creamy, cheesy hashbrown casserole famous at Cracker Barrel at home using this straightforward recipe.

Ingredients

Scale
  • 2 pounds frozen shredded hash browns, thawed and drained well
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup melted butter
  • 1/2 cup chopped onion
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese for topping

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed and well-drained hash browns, cream of chicken soup, sour cream, melted butter, chopped onion, 1 cup cheddar cheese, 1 cup Monterey Jack cheese, salt, and pepper. Mix until all ingredients are evenly combined.
  3. Spread the mixture evenly into the prepared baking dish.
  4. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
  5. Bake for 45 to 55 minutes, or until the casserole is hot throughout and the cheese topping is melted and lightly golden brown.
  6. Let the casserole rest for 5 to 10 minutes before serving.

Notes

  • Drain the hash browns thoroughly; excess liquid will make the casserole watery. Press them between paper towels if needed.
  • For a richer flavor, use a mix of sharp cheddar and Colby cheese for the main blend.
  • You can assemble this casserole up to 24 hours ahead of time. Cover and refrigerate, then add 10 to 15 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://flavorzine.com/copycat-cracker-barrel-hashbrown-casserole/