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Delicious homemade Cracker Barrel hashbrown casserole ready to serve.

Hashbrown Casserole

A creamy, cheesy casserole featuring tender hashbrowns combined with rich flavors, perfect for any meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch, dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 30 oz frozen shredded hashbrowns (thawed) These form the base of our casserole. Thaw them before using.
  • 2 cups shredded cheddar cheese For a fresher taste, shred a block of cheese yourself.
  • 1 cup sour cream Adds creaminess and can be substituted with Greek yogurt.
  • 1 can (10.5 oz) cream of chicken soup For vegetarian option, use mushroom soup.
  • 1/2 cup unsalted butter (melted) Can be replaced with olive oil for a lighter option.
  • 1/2 cup finely chopped onion Green onions can be used as a nice alternative.
  • 1 tsp salt Or to taste.
  • 1/2 tsp black pepper Adjust according to taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine thawed hashbrowns, shredded cheddar cheese, sour cream, cream of chicken soup, melted butter, chopped onion, salt, and black pepper. Mix until well incorporated.
  3. Grease a 9×13-inch baking dish with butter or non-stick spray.
  4. Spread the mixture evenly in the prepared baking dish using a spatula to flatten it out.
Baking
  1. Place the dish in the preheated oven and bake for about 45 minutes, until the top is golden brown and bubbly.
Serving
  1. Once out of the oven, let it cool for about 10 minutes before serving.
  2. Scoop out portions and serve, garnished with fresh chopped parsley if desired.

Notes

Customization options include adding spices or vegetables, and it can be prepared ahead of time and baked fresh later.