Description

This warm, cheesy Copycat Cracker Barrel Hashbrown Casserole is pure comfort food magic. With a crispy golden top and a rich, creamy filling, it’s the perfect addition to any breakfast spread or potluck table. Easy to make and even easier to love!

Ingredients

1 (30 oz) bag frozen shredded hashbrowns, thawed

2 cups sharp cheddar cheese, shredded

1 (10.5 oz) can cream of chicken soup

1 cup sour cream

1/2 cup onion, finely chopped

1/4 cup butter, melted

Salt and pepper, to taste

Chopped chives (optional, for garnish)

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, mix together hashbrowns, cheese, soup, sour cream, onion, melted butter, salt, and pepper.
Transfer the mixture into the prepared baking dish and spread evenly.
Bake uncovered for 45-50 minutes, until top is golden and edges are bubbly.
Optional: Garnish with chopped chives before serving.
Let rest for 5 minutes before slicing and serving.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Breakfast