Cracker Barrel Hashbrown Casserole
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Servings
12
-
Calories
339 kcal
-
Course
Side Dish, Main Course, Breakfast
-
Cuisine
American
Cracker Barrel Hashbrown Casserole
Report
Cracker Barrel Hashbrown Casserole - get your Cracker Barrel fix at home with this easy and delicious hashbrown casserole copycat recipe! This is one of my family's favorite holiday recipes and is the perfect side dish for Thanksgiving or Christmas.
Share:
Ingredients
- 10.5 ounce can cream of chicken soup
- 16 ounces sour cream room temperature
- 1/2 cup unsalted butter melted (1 stick)
- 1/2 cup onion finely diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 30 ounces frozen shredded hash browns thawed
- 3 cups shredded sharp cheddar cheese divided
Add to Shopping List
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 inch baking dish with cooking spray and set aside.
- In a large bowl, combine the cream of chicken soup, sour cream, melted butter, diced onion, salt, pepper, and garlic powder and mix until smooth.
- Add the thawed hashbrowns and 2 cups of cheese and mix to coat everything well. Pour into the prepared baking dish and spread evenly with a spatula.
- Sprinkle the remaining 1 cup of cheese on top and bake for 45-50 minutes, until bubbly and golden at the edges.
Notes
- How to thaw frozen hashbrowns: I like to spread my frozen hashbrowns out in a single layer on a large baking sheet to thaw. This usually take about about an hour. You can also thaw your hashbrowns (in the bag) in the refrigerator overnight. Try to allow enough time for them to fully thaw for the best texture when baked.
- Add some protein: If you'd like to turn your casserole into a main meal, add some cooked meat like ground beef or chicken for a hamburger hashbrown casserole or a chicken and hash brown casserole! It would also make for a delicious breakfast option with bacon or ham. If you'd like to add meat, make sure it's fully cooked and add it along with the potatoes and cheese before baking.
- Making ahead of time: You can prep your Cracker Barrel hashbrown casserole ahead of time for the same day or the next day and store it in the refrigerator covered with plastic wrap. Follow the recipe instructions when you're ready to bake.
- Store any leftover casserole covered, or in an airtight container in the fridge for up to three days.
- Freezer Instructions: To freeze your casserole fully assembled and unbaked, cover the casserole dish with a layer of plastic wrap and then a layer of aluminum foil and freeze for up to 3 months. If freezing a fully baked casserole, allow the casserole to cool completely before covering and then freezing. You can follow my reheating instructions below for a fully baked and frozen hashbrown casserole. It is best to thaw the frozen casserole in the refrigerator overnight before baking, and it is even better if you can let it come to room temperature before placing it in the oven.
- To Reheat: To reheat a thawed and fully baked casserole or to reheat any leftover casserole, place the baking dish in the oven at 350°Fahrenheit for 15-20 minutes or until thoroughly heated through. If re-heating individual servings, you can warm those in the microwave for 1 to 2 minutes at a time.
Nutrition Information
Show Details
Calories
339kcal
(17%)
Carbohydrates
17g
(6%)
Protein
10g
(20%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
73mg
(24%)
Sodium
581mg
(24%)
Potassium
288mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
801IU
(16%)
Vitamin C
6mg
(7%)
Calcium
251mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 10g | 20% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 73mg | 24% |
| Sodium | 581mg | 24% |
| Potassium | 288mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 801IU | 16% |
| Vitamin C | 6mg | 7% |
| Calcium | 251mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
Other Recipes
You'll Also Love
