Description
This Copycat Cracker Barrel Hash Brown Casserole is a comforting and cheesy side dish that mimics the beloved restaurant classic. Made with shredded hash browns, sharp cheddar cheese, creamy sour cream, and savory cream of chicken soup, this casserole is baked until bubbly and golden brown, perfect for holiday meals, family dinners, or potlucks.
Ingredients
Primary Ingredients
- 1 (30- to 32-oz.) package frozen shredded hash browns, thawed
- 2 cups shredded cheddar cheese (8 oz.)
- 1 (16-oz.) container sour cream
- 1 (10.5-oz.) can cream of chicken soup
- 1/2 cup salted butter, melted
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven: Set your oven to 350ºF (175ºC) and lightly coat a 13×9-inch baking dish with nonstick cooking spray to prevent sticking during baking.
- Mix the casserole ingredients: In a large bowl, combine the thawed shredded hash browns, 1 1/2 cups of shredded cheddar cheese, sour cream, cream of chicken soup, melted butter, kosher salt, and freshly ground black pepper. Stir well until all ingredients are evenly mixed.
- Assemble the casserole: Spread the mixture evenly into the prepared baking dish, smoothing the top for an even bake.
- Add remaining cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the mixture for a cheesy crust.
- Bake the casserole: Place the dish in the preheated oven and bake for about 45 minutes, or until the casserole is bubbly and the cheese on top turns golden brown.
- Serve: Remove from the oven and allow to cool slightly before serving to let the casserole set for perfect slices.
Notes
- Thaw the hash browns completely before mixing to avoid excess moisture in the casserole.
- You can substitute cream of chicken soup with cream of mushroom or cream of celery for a different flavor.
- For a crispier top, broil for 2-3 minutes at the end of baking—watch carefully to prevent burning.
- This casserole can be made a day ahead and refrigerated; bake as directed adding a few extra minutes if baking from cold.
- To make it gluten-free, ensure the cream of chicken soup used is certified gluten-free.
