Cracker Barrel Hashbrown Casserole
This comforting Cracker Barrel hashbrown casserole combines tender shredded potatoes with rich sour cream, butter, and melted Colby cheese, baking into a bubbly, golden side dish.
Equipment
- 9 x 13 inch casserole dish
- Large Mixing Bowl
Ingredients
- 32 ounces frozen shredded hash browns thawed
- 1/2 cup melted butter
- 10.5 ounces condensed cream of chicken soup 1 can, or cream of cheddar
- 16 ounces sour cream
- 1/2 cup finely diced onion
- 2 cups shredded Colby cheese divided, or cheddar cheese
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F and grease a 9x13-inch baking dish. Coat the entire interior evenly to prevent sticking and encourage browned edges.
- Combine the thawed hashbrowns, melted butter, cream of chicken soup, sour cream, diced onion, 1 ½ cups of shredded cheese, and black pepper in a large mixing bowl. Stir thoroughly until the mixture becomes glossy and the potatoes are evenly suspended in the creamy base.
- Transfer the potato mixture into the prepared baking dish and smooth the surface, scattering the reserved ½ cup of cheese across the top. Spread the ingredients into an even layer from corner to corner so the bake cooks uniformly.
- Bake the casserole uncovered for 45 to 55 minutes. Remove the dish when the edges sizzle actively and the cheese across the top turns bubbling and golden brown.
Notes
Moisture control: Blot thawed shredded potatoes thoroughly with paper towels before mixing to prevent excess liquid from thinning the cheese sauce.
Cheese selection: Grate Colby or cheddar cheese fresh from a block for a smooth, velvety melt without greasy separation.
Serving tip: Let the casserole rest for 10 minutes after baking so the starches and cheese settle for clean, cohesive slices.
Reheating: Warm leftovers in a covered baking dish at 350°F until heated through and bubbling around the edges.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.