Copycat Cracker Barrel Hashbrown Casserole Recipe
Your whole family will love this recipe! Whip it up for the holidays or serve it for a weekend breakfast. We guarantee the kids will ask for this again and again. Want to make this for a crowd? Double the recipe!
Servings: 4
Ingredients
- 1 lb frozen, shredded hashbrowns
- ½ stick butter, melted
- ¼ cup diced onion
- ½ can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheese
- Salt and pepper, to taste
- Fresh parsley or green onions, optional
Instructions
- Preheat the oven to 350°F and grease an 8x8 baking dish or pan.
- While the oven preheats, defrost hashbrowns in the microwave, melt butter, and dice the onion.
- In a large mixing bowl, combine the thawed hashbrowns, onion, melted butter, salt, and pepper.
- Stir in the sour cream, shredded cheese, and soup, then spread the mixture into your greased baking dish.
- Bake for 35 minutes or until potatoes are browned, and cheese is bubbly. Top with fresh parsley or green onions, and serve and enjoy!
Notes
Want to add some extra crunch? Try topping your casserole with fried onions, crushed potato chips, or leftover corn flakes.