Description
Comfort meets nostalgia in this Copycat Cracker Barrel Cheesy Hashbrown Casserole, a crowd-pleasing dish that brings Southern charm to any table. Creamy potatoes and melted cheese combine for a hearty side that connects you with home-style cooking in just one delicious bite.
Ingredients
Scale
Main Ingredients:
- 1 bag (32 ounces / 907 grams) frozen shredded hashbrowns, thawed
- 2 ½ cups sharp cheddar cheese, shredded
- ½ cup butter, melted
Dairy and Soup Base:
- 2 cups (1 pint / 473 milliliters) full-fat sour cream
- 1 can (10.6 ounces / 300 grams) cream of chicken soup (Campbells recommended)
Seasonings and Aromatics:
- ½ cup chopped onion
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley, for garnish (optional)
Instructions
- Warm the oven to a cozy 350°F and prepare a 9×13-inch baking vessel with a light coating of non-stick spray or butter to prevent sticking.
- In a spacious mixing bowl, combine the thawed potato shreds with cream of chicken soup, liquefied butter, finely diced onions, most of the cheese allocation, velvety sour cream, a sprinkle of salt, and a dash of black pepper, stirring until ingredients meld into a harmonious mixture.
- Gently transfer the potato concoction into the greased baking dish, using a spatula to create an even landscape across the surface.
- Scatter the remaining cheese generously over the top, creating a golden blanket of dairy goodness.
- Slide the casserole into the preheated oven and allow it to bake uncovered for 45-50 minutes, watching for a transformative golden-brown crust and bubbling edges that signal perfect doneness.
- Remove from the oven and let the casserole rest for a brief 5-minute interlude, allowing flavors to settle and temperature to moderate.
- Finish with a delicate shower of freshly chopped parsley for a pop of color and herbaceous freshness, then serve piping hot to eager diners.
Notes
- Customize the casserole by adding crispy bacon bits or diced ham for extra protein and flavor.
- Swap cream of chicken soup with cream of mushroom or vegetable broth for a vegetarian-friendly version.
- Use low-fat cheese and sour cream to reduce calories without compromising taste.
- Prepare the dish ahead of time by assembling and refrigerating, then bake when ready to serve for a convenient make-ahead meal.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 70 mg