COPYCAT CRACKER BARREL HASHBROWN CASSEROLE

COPYCAT CRACKER BARREL HASHBROWN CASSEROLE
This classic hashbrown casserole is creamy, cheesy, and irresistibly comforting. Made with tender shredded potatoes, rich sour cream, melted butter, and plenty of cheddar, it bakes up golden and bubbly—just like the famous restaurant favorite. Perfect for breakfast, brunch, or as a hearty side dish.

INGREDIENTS:

30 oz frozen shredded hashbrowns thawed

8 tbsp butter melted

1 can cream of chicken soup 10¾ oz

1 onion small, chopped

2 cups cheddar cheese shredded, divided

1 cup sour cream full fat

1 tsp salt

1/2 tsp black pepper

DIRECTIONS:

Preheat oven to 350°F.
In a large bowl, combine onion, 1 cup cheese, salt, and pepper.
Add sour cream and cream of chicken soup. Mix until smooth.
Add hashbrowns and melted butter, mixing until evenly coated.
Transfer to a greased 9×13 baking dish and spread evenly.
Top with remaining cheese.
Bake for 45–60 minutes until golden and bubbly.
Let rest for 10 minutes before serving.