Hashbrown Casserole (Copy-cat Cracker Barrel)
This casserole is so good. It tastes just like cracker barrel, but not so dry. We make this every weekend.
Combine ingredients into bowl
Mix everything really good
Spread out into greased 13×9 pan, bake 350 for 35 minutes
Top should be slightly browned, let stand a few minutes to cool. ENJOY!
Hashbrown Casserole
Hashbrown Casserole that tastes like Cracker Barrel. Great with breakfast or dinner!
Ingredients
- 26 Ounces Hashbrown Potatoes thawed*
- 1/2 Cup Butter
- 10.5 Ounce Cream of Chicken
- 8 Ounces Sour Cream
- 1 Small Onion diced
- 2 Cups Cheddar Cheese shredded
- 1 Tsp Pepper
Instructions
- Preheat Oven to 350
- Make sure hashbrowns are thawed. You can defrost them in the microwave to speed up the process.
- Pat off excess water from potatoes
- Set 1/2 cup of cheddar to the side for the top
- Combine everything else in a large bowl, mix well
- Grease a 13×9 casserole dish dump mixture in and top with remain cheese
- Bake uncovered for 35 minutes, the cheese will be slightly brown
Notes
- Can be thawed on defrost in microwave
- Can be made a head, refirdgerated and cookedÂ
- Leftovers will keep 5 days
- Can be frozen for up to 3 months
