Description
A creamy, cheesy hashbrown casserole with a golden crust—just like Cracker Barrel’s famous side dish. Perfect for breakfast, brunch, or as a comforting side with fried chicken or ham :cite[1]:cite[8].
Ingredients
Scale
- 1 (30 ounce) bag frozen shredded hashbrowns, thawed
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup melted butter
- Salt and pepper to taste
- 2 cups crushed cornflakes (optional topping)
- 2 tablespoons melted butter (for topping)
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix: In a large bowl, combine hash browns, melted butter, soup, sour cream, onion, 1½ cups cheese, salt, and pepper.
- Layer: Spread mixture into the baking dish. Top with remaining ½ cup cheese and crushed cornflakes (tossed with 2 tbsp melted butter for extra crispiness).
- Bake: 45–55 minutes until bubbly and golden. For a crunchier top, broil 2–3 minutes at the end :cite[1]:cite[4]:cite[5].
Notes
- Make-Ahead: Assemble (without topping) and refrigerate overnight. Add topping before baking :cite[4].
- Freezing: Freeze baked or unbaked for up to 3 months. Thaw in fridge before reheating :cite[1]:cite[5].
- Variations: Add diced ham, jalapeños, or sautéed mushrooms. For a vegetarian version, use cream of mushroom soup :cite[3]:cite[6].
- Pro Tip: Pat thawed hash browns dry to avoid sogginess :cite[6].
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 55mg