Description
This Copycat Cracker Barrel Hashbrown Casserole is a creamy, cheesy side dish that mimics the restaurant favorite, perfect for breakfast or brunch.
Ingredients
Scale
- 2 pounds frozen hash brown potatoes, thawed
- 1/2 cup unsalted butter, melted
- 1 can (10.5 ounces) cream of chicken soup
- 1 pint sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup onion, chopped
- 2 cups shredded cheddar cheese
- 2 cups cornflakes, crushed
- 1/4 cup unsalted butter, melted for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, combine the thawed hash browns, melted butter, cream of chicken soup, sour cream, salt, pepper, onion, and cheddar cheese. Mix well.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, mix the crushed cornflakes with the additional melted butter.
- Sprinkle the cornflake mixture over the top of the casserole.
- Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and the top is golden brown.
- Let it cool for a few minutes before serving.
Notes
For a crispier top, broil for the last 2-3 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Breakfast
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2g
- Fat: 25g
- Carbohydrates: 25g
- Protein: 8g