Cracker Barrel’s Hash Brown Casserole

– This Hashbrown Casserole tastes just like the Cracker Barrel version and is so easy to throw together and serve with breakfast, or even dinner. (Plus, leftovers are freezer friendly!)


– 32 oz. frozen hash browns, thawed*

– 1 stick butter, melted

– 10.5 oz. cream of chicken soup, (cream of cheddar works too)

– 16 oz. sour cream

– 1 small onion, finely diced

– 2 cups cheddar cheese, grated

– 1/3 teaspoon pepper


– Preheat oven to 350 degrees.

– Ensure that your hash browns have thawed. (Otherwise they take a very long time to bake.) You can defrost them in the microwave to speed up this process.

– Pat them dry of excess water.

– Set ½ cup of cheddar cheese aside.

– Combine all remaining ingredients in a large bowl.

– Place it in a greased 9×13 casserole dish and top with remaining cheese.

– Bake for 35 minutes, uncovered.

– Increase heat to 375 and bake for an additional 10 minutes, until the top begins to crisp and brown slightly.

– Remove from the oven, let it sit for 10 minutes, and serve!

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