Copycat Cracker Barrel Cheesy Hashbrown Casserole

Name: Copycat Cracker Barrel Cheesy Hashbrown Casserole
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 bag (32 ounces) frozen shredded hashbrowns, thawed (or cubed hashbrown potatoes); 1 can (10.6 ounces) cream of chicken soup (we used Campbell's); 2 cups (1 pint) sour cream, full fat; 1/2 cup chopped onion; 2 and 1/2 cups sharp cheddar cheese, shredded and divided (reserve 1/2 cup for top); 1/4 teaspoon salt; 1/4 teaspoon black pepper; Fresh parsley (optional) garnish when serving

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Prep Time: 5 minutes

Cook Time: 45 minutes

Total: 50 minutes

Servings: 12

Author : Sandra Flegg

cheesy hashbrown casserole

Ingredients

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1 bag (32 ounces) frozen shredded hashbrowns, thawed (or cubed hashbrown potatoes)1 can (10.6 ounces) cream of chicken soup (we used Campbell's)2 cups (1 pint) sour cream, full fat1/2 cup chopped onion2 and 1/2 cups sharp cheddar cheese, shredded and divided (reserve 1/2 cup for top)1/4 teaspoon salt1/4 teaspoon black pepperFresh parsley (optional) garnish when serving

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Instructions

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Step 1

Spray a 9x13-inch baking dish with non-stick cooking spray, or grease the casserole dish lightly with butter.

Step 2

In a large bowl, combine thawed hashbrowns, cream of chicken soup, melted butter, chopped onions, 2 cups of the shredded cheese, sour cream, salt & black pepper.

Step 3

Transfer the potato mixture to prepared baking dish, smooth out with a spoon or spatula.

Step 4

Sprinkle remaining 1/2 cup cheese on top of the casserole.

Step 5

Bake in preheat 350°F oven for 45 to 50 minutes. Cool for five minutes, then enjoy!