Cracker Barrel Hashbrown Casserole
This super creamy and cheesy hashbrown casserole tastes just like the famous Cracker Barrel version, but it's crazy easy to make at home.
Equipment
- 9x13 baking dish
- Large Mixing Bowl
- Measuring Cups
- Spoons
Ingredients
- 1 bag (32 oz) frozen shredded hash browns, thawed
- ½ cup butter (melted)
- 1 can (10.5 oz) condensed cream of chicken soup
- ½ cup onion (finely diced)
- 2½ cups Colby cheese shredded and divided (or cheddar cheese)
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley chopped (optional, for garnish)
Instructions
- Preheat your oven to 350°F and grease your 9x13-inch baking dish really well with butter.
- Make sure hash browns are totally thawed, then press them with paper towels to get moisture out.
- Mix hash browns, cream of chicken soup, melted butter, and diced onion together in your big bowl.
- Toss in 2 cups of shredded cheese and black pepper, then stir everything until it's all combined.
- Spread your mixture into the baking dish and press down gently so it's nice and even everywhere.
- Put the remaining cheese on top and bake without covering for 45 minutes until it's golden and bubbly.
- Take it out and wait 5 minutes before cutting so the casserole can set up properly.
- Add some fresh parsley if you want, and serve it warm with your favorite breakfast foods. YUM!
Notes
- Hash browns need to be completely thawed and drained well, or your casserole gets too watery.
- Freshly shredded cheese melts way better and tastes creamier than the bagged pre-shredded kind.
- You can put this together a whole day early and just keep it covered in the fridge.
- Leftovers taste amazing for up to 4 days when you store them in a sealed container.
- Try adding crushed cornflakes or crackers on top before baking for that extra crispy golden finish.