Hash brown is my kid’s weakness. She likes everything with hash brown. Good thing, it’s so easy to make, yet deliciously addicting. It’s perfect to serve as is or with some add-ons like cooked/minced ham, sausage, bacon, or chicken. And if you like vegetables like me, you can add them too. Maybe some bell peppers, chiles, jalapenos, or broccoli. And please don’t forget the cheese (Colby, cheddar jack, Monterey jack, or Boursin)! Sometimes, I sprinkle some crispy fried onions to it as well for some extra flavor (just for myself though, my daughter hates fried onions).
This casserole can be made ahead of time, too. I just store it in the fridge, make sure my hash browns are thawed, patted dry before I combine it with the other ingredients the day after.
32 oz. frozen hash browns, thawed*
½ c. butter, melted
10.5 oz. cream of chicken soup, (you can use cream of cheddar if desired)
16 oz. sour cream
1 small onion, finely diced
2 cups of cheddar cheese, grated
1/3 tsp. pepper
How to make Cracker Barrel Hashbrown Casserole
Step 1: Ready the oven. Preheat to 350 degrees.
Step 2: To save cooking time, make sure the hash browns are thawed. Defrost them first, or you can place the hash browns in the microwave to speed up the process.
Step 3: Pat hash browns dry.
Step 4: In a large bowl, combine the melted butter, cream of chicken soup, sour cream, diced onions, pepper, and 1 cup of cheddar cheese with the hash browns. Set aside the other half of the cheddar cheese.
Step 5: Transfer the mixture in a greased 9 x 13-inch casserole dish. Top with the remaining cheddar cheese.
Step 6: Place inside the preheated oven and bake for 35 minutes over 350 degrees, uncovered.
Step 7: Increase the heat of the oven to 375 degrees and bake for another 10 minutes.
Step 8: Once the top begins to crisp and brown, remove from the oven.
Step 9: Let it sit for 10 minutes. Serve and enjoy!
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