Description
A creamy, cheesy, and comforting side dish inspired by Cracker Barrel’s famous hashbrown casserole. This easy-to-make classic uses frozen hashbrowns, cheddar cheese, and a rich blend of sour cream and cream of chicken soup to create a golden, bubbling favorite perfect for brunch or dinner.
Ingredients
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 2 cups sharp cheddar cheese, shredded (divided)
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1/2 medium onion, finely chopped
- Salt and pepper to taste
- Optional: chopped chives or parsley for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine thawed hashbrowns, cream of chicken soup, sour cream, melted butter, and chopped onion.
- Stir in 1 1/2 cups of the shredded cheddar cheese. Season with salt and pepper to taste.
- Spread the mixture evenly into the prepared baking dish.
- Top with the remaining 1/2 cup of cheddar cheese.
- Bake uncovered for 45–50 minutes, until the top is golden and bubbly.
- Let rest for 5–10 minutes before serving. Garnish with chives or parsley if desired.