Cracker Barrel’s Hash Brown Casserole

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

Ingredients

– 32 oz. frozen hash browns, thawed*

– 1 stick of melted butter

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

– 16 oz. sour cream

– 1 small onion, finely diced

– 2 cups cheddar cheese, grated

– 1/3 teaspoon of pepper

Instructions

– Preheat the oven to 350 degrees.

– Make sure your hash browns are thawed. (Otherwise, the cooking is very long.) You can defrost them in the microwave to speed up this process.

– Dry them from excess water.

– Reserve ½ cup of cheddar cheese.

– Combine all the remaining ingredients in a large bowl.

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

– Bake for 35 minutes, uncovered.

– Raise the heat to 375 and cook for an additional 10 minutes, until the top begins to crisp and lightly brown.

– Take out of the oven, leave to rest for 10 minutes and serve!

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