Description
A comforting and easy-to-make hashbrown casserole inspired by Cracker Barrel’s recipe.
Ingredients
Scale
- 10.5 ounce can cream of chicken soup
- 1 cup sour cream
- ½ cup yellow onion chopped small (about ½ of a medium onion)
- 2 teaspoons garlic powder
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 cups sharp cheddar cheese shredded, divided
- 30 ounce bag shredded hashbrowns thawed/room-temperature
Instructions
- Preheat oven to 350°F. Spray a 2½ quart casserole dish with cooking spray. Set aside.
- In an extra-large mixing bowl, add the cream of chicken soup, sour cream, chopped yellow onion, garlic powder, salt, black pepper and 1 cup of the shredded sharp cheddar cheese. Stir to combine and evenly incorporate all the ingredients together.
- Add hashbrowns and mix just until combined.
- Transfer the hashbrown mixture to the prepared casserole dish. Top the mixture with the remaining 1 cup shredded sharp cheddar cheese and cover it with aluminum foil.
- Bake the Cracker Barrel hashbrown casserole for 30 minutes covered with the foil.
- Remove the foil and bake for an additional 15 minutes, uncovered, or until the casserole is bubbling and the cheese is melted and lightly golden.
- Allow to cool for 5 minutes on the counter before serving.
Notes
- Ensure hashbrowns are thawed before mixing.
- Covering with foil helps retain moisture.
- Letting cool slightly before serving enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg