Copycat Restaurant Recipes
Authentic Cracker Barrel Hashbrown Casserole Recipe
This rich and cheesy potato bake is a faithful recreation of the iconic restaurant side dish. Using simple pantry staples, it delivers that signature creamy texture and savory onion flavor your family loves.
- Prep
- 10 min
- Cook
- 45 min
- Serves
- 8
- Level
- Easy
- Per serving
- 385 kcal
Method
Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with butter or non-stick spray.
In a large mixing bowl, whisk together the melted butter, cream of chicken soup, sour cream, diced onion, salt, pepper, and 1.5 cups of the shredded cheddar cheese.
Gently fold the thawed shredded hashbrowns into the wet mixture until every strand is evenly coated.
Spread the potato mixture into the prepared baking dish, smoothing the top with a spatula.
Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top.
Place in the center rack of the oven and bake for 45 to 50 minutes, or until the edges are bubbling and the cheese on top is melted and slightly golden.
Notes
Thaw your hashbrowns completely and pat them dry with paper towels to ensure the casserole isn't watery.
Grate your own cheese from a block for the best melt; pre-shredded cheese contains anti-caking agents that affect the texture.
If you want a crunchier top, you can mix in crushed cornflakes with a little extra butter for the final 15 minutes of baking.
