Hash Brown Casserole (Cracker Barrel Copycat)
This hash brown casserole combines creamy sour cream, cheddar, buttery potatoes, and a lightly crisped top in an easy 8-serving bake.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 small onion finely diced
- 1 tbsp olive oil
- 28–32 oz frozen hash browns thawed and patted dry
- 1 stick butter melted
- 10.5 oz cream of chicken soup cream of cheddar may be substituted
- 16 oz sour cream
- 2.5 cups cheddar cheese shredded; reserve 1 cup for topping
- 1/3 teaspoon pepper
Instructions
Instructions
- Preheat oven to 350° F.
- Heat olive oil in a small skillet over medium heat and add the onions. Soften for 5 minutes, then set aside.
- Pat the thawed hashbrowns dry.
- Set 1 cup of cheddar cheese aside for the top of the casserole, then combine all remaining ingredients in a large bowl, (hashbrowns included).
- Transfer to a greased 9x13 casserole dish and top with remaining cheese.
- Cover and bake for 45 minutes.
- Remove cover and increase heat to 400° F. Bake for an additional 10-15 minutes, until the top begins to crisp and brown slightly.
- Remove from the oven and let stand for 10 minutes prior to serving.