Description
A rich, creamy casserole of shredded hash‑browns, sour cream, melted butter, condensed soup and cheddar cheese—baked until bubbly and topped with golden melted cheese. This version aims to be even better than the famous Cracker Barrel Hashbrown Casserole.
Ingredients
- 2 pounds (32 ounces) frozen shredded hashbrowns, thawed
- ½ cup (1 stick) unsalted butter, melted
- ½ cup diced onion
- 1 can (10.5 ounces) condensed cream of chicken soup
- 2 cups sour cream
- 2 cups shredded sharp cheddar cheese (reserve ½ cup for topping)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350 °F (175 °C). Lightly grease a 9×13‑inch baking dish.
- In a large bowl, combine the thawed hashbrowns, melted butter, diced onion, condensed cream of chicken soup, sour cream, 1½ cups of the cheddar cheese, salt and black pepper. Mix until evenly coated.
- Spread the mixture into the prepared baking dish in an even layer. Sprinkle the reserved ½ cup cheddar cheese over the top.
- Bake uncovered for approximately 45 minutes, or until the casserole is hot, bubbly and the top is lightly golden.
- Remove from oven and let it rest about 10 minutes before serving so it sets for easier slicing.
Notes
- For a vegetarian option, substitute cream of mushroom or cream of celery soup for the cream of chicken.
- Add diced bell peppers, green onions or broccoli florets for extra color and flavor.
- Swap the cheddar cheese for Monterey Jack, Colby, or Swiss if you prefer a different flavor profile.
- For a crunchy topping, mix 1 cup crushed cornflakes or crushed crackers with 2 tablespoons melted butter and sprinkle over before baking.
- You can assemble the casserole a day ahead and refrigerate, then bake when ready to serve.
- Prep Time: 10–15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American / Southern Comfort
Nutrition
- Serving Size: 1 portion (⅛ to ⅙ of dish)
- Calories: ≈380 kcal
- Sugar: ≈2 g
- Sodium: ≈550 mg
- Fat: ≈25 g
- Saturated Fat: ≈12 g
- Unsaturated Fat: ≈10 g
- Trans Fat: 0 g
- Carbohydrates: ≈30 g
- Fiber: ≈2 g
- Protein: ≈8 g
- Cholesterol: ≈60 mg
