Description
This “Better‑Than‑Cracker Barrel” Hashbrown Casserole is a rich, creamy, cheesy baked side dish featuring shredded hashbrowns, sour cream, melted butter, condensed soup and sharp cheddar, all baked to bubbly perfection with a golden top.
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) and lightly grease a 9 × 13‑inch baking dish.
- In a large bowl, combine thawed hashbrowns, melted butter, diced onion, cream of chicken soup, sour cream, 1½ cups cheddar cheese, salt and pepper. Mix until uniformly coated.
- Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup cheddar cheese evenly over the top.
- Bake uncovered for 45 minutes, or until the casserole is hot and bubbly and the top is lightly golden.
- Remove from oven and allow to rest 10 minutes before serving so the dish sets and slices more cleanly.
Notes
- For a vegetarian version, swap in cream of mushroom or cream of celery soup instead of cream of chicken.
- Add diced bell peppers, green onions or broccoli florets to boost flavor and color.
- Substitute Monterey Jack, Colby or Swiss cheese in place of cheddar for a different flavor profile.
- For extra crunch, top with a mixture of 1 cup crushed cornflakes (or crushed crackers) and 2 tablespoons melted butter just before baking.
- You can assemble the casserole the night before and refrigerate; then bake the next day just before serving.
- Prep Time: 10–15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American / Southern Comfort
Nutrition
- Serving Size: 1 of 8 servings
- 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
