Description
Craving the cozy, comforting flavors of a Southern-style diner breakfast? This Copycat Cracker Barrel Hashbrown Casserole is your answer. Creamy, cheesy, and golden on top, it’s a crowd-favorite dish that suits everything from easy dinner spreads to hearty brunch ideas. Whether you need a satisfying side dish or a quick breakfast recipe that pleases all ages, this easy recipe fits the bill.
Each spoonful delivers a warm, melty bite of perfectly seasoned hashbrowns, smothered in cheese and savory sauce. It’s the kind of comforting, cheesy casserole that keeps guests coming back for seconds. Ideal for holidays, potlucks, or weeknight food ideas that don’t sacrifice flavor for simplicity.
Ingredients
1 (32 oz) bag frozen shredded hashbrowns, thawed
1 can (10.5 oz) cream of chicken soup
2 cups shredded sharp cheddar cheese
1/2 cup melted butter
1/2 cup finely chopped onion
1 cup sour cream
1/2 tsp salt
1/2 tsp black pepper
Chopped chives (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, mix thawed hashbrowns, soup, cheese, butter, onion, sour cream, salt, and pepper until well combined.
- Spread the mixture evenly into the baking dish and smooth the top.
- Bake uncovered for 45 to 50 minutes, or until golden and bubbly.
- Let rest 5 minutes before garnishing with chives and serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Casserole