Description
A creamy, cheesy, and comforting hash brown casserole just like the one from Cracker Barrel — perfect for breakfast or as a side dish for any meal.
Ingredients
Scale
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 1/2 cup unsalted butter, melted
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup chopped onion
- 2 cups shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooking spray for greasing
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
- In a large mixing bowl, combine melted butter, cream of chicken soup, sour cream, chopped onion, shredded cheddar cheese, salt, and pepper.
- Stir in thawed hash browns until well coated.
- Spread the mixture evenly into the prepared baking dish.
- Bake uncovered for 45–50 minutes, or until the top is golden and the casserole is bubbly.
- Let it rest for 5–10 minutes before serving.
Notes
- You can substitute cream of mushroom soup for a vegetarian version.
- Add crushed cornflakes or Ritz crackers on top with a bit of melted butter for a crispy topping.
- Great for make-ahead: prepare the night before and bake in the morning.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/8 of casserole)
- Calories: 320
- Sugar: 2g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg