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Homemade Copycat Cracker Barrel Hashbrown Casserole

A creamy, cheesy comfort food reminiscent of the classic Cracker Barrel dish, perfect for family meals and gatherings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 30 oz frozen hash browns
  • 0.5 cup butter, melted 1 stick of butter
  • 1 can (10.5 oz) cream of chicken soup
  • 16 oz sour cream
  • 2 cups shredded cheddar cheese
  • 0.5 cup chopped onion
  • Salt and pepper to taste
  • 1 cup crushed cornflakes (optional for topping) Add for extra crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the melted butter, cream of chicken soup, sour cream, chopped onion, salt, and pepper. Stir well until blended.
  3. Gently fold in the frozen hashbrowns and 1 1/2 cups of the shredded cheese until everything is evenly mixed.
  4. Pour the mixture into a greased 9x13 inch baking dish, making sure to spread it evenly.
  5. Sprinkle the remaining cheese on top. If you want that extra crunch, add the crushed cornflakes!
Cooking
  1. Place your baking dish in the preheated oven and bake for about 45 minutes, or until the top is beautifully golden brown and bubbly.
  2. Allow the casserole to cool for a few minutes before serving to let the flavors meld together.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 5 days. For longer storage, freeze wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Reheat at 350°F until warmed through.