– This Hashbrown Casserole tastes just like the Cracker Barrel version and is so easy to make and serve with breakfast or even dinner. (Plus, leftovers are freezer safe!)
Ingredients
– 32 oz. frozen hash browns, thawed*
– 1 stick of melted butter
– 10.5 oz. cream of chicken soup, (cream of cheddar also works)
– 16 oz. sour cream
– 1 small onion, finely diced
– 2 cups cheddar cheese, grated
– 1/3 teaspoon of pepper
Instructions
– Preheat the oven to 350 degrees.
– Make sure your hash browns are thawed. (Otherwise, the cooking is very long.) You can defrost them in the microwave to speed up this process.
– Dry them from excess water.
– Reserve ½ cup of cheddar cheese.
– Combine all the remaining ingredients in a large bowl.
– Place it in a greased 9×13 casserole dish and top with the rest of the cheese.
– Bake for 35 minutes, uncovered.
– Raise the heat to 375 and cook for an additional 10 minutes, until the top begins to crisp and lightly brown.
– Take out of the oven, leave to rest for 10 minutes and serve!