Cracker Barrel’s Hashbrown Casserole

Ingredients:

1 (2-pound) bag frozen shredded hash browns, thawed

1/2 cup unsalted butter, melted

1 (10.25 ounces) can cream of chicken soup

1 small onion, finely chopped

1 and 1/2 cups shredded cheddar cheese

1 teaspoon salt

1/2 teaspoon black pepper

2 cups sour cream

2 cups cornflakes, crushed

1/4 cup unsalted butter, melted (for topping)

Instructions:




Preheat the Oven:

Preheat your oven to 350°F (175°C).

Prepare the Hash Browns:

In a large mixing bowl, combine the thawed hash browns and 1/2 cup melted butter. Mix well.

Add Soup and Seasonings:

Stir in the cream of chicken soup, chopped onion, shredded cheddar cheese, salt, and black pepper. Mix until all ingredients are well combined.

Incorporate Sour Cream:

Gently fold in the sour cream until evenly distributed throughout the mixture.

Transfer to Baking Dish:

Spread the hash brown mixture evenly in a greased 9×13-inch baking dish.

Prepare Topping:

In a separate bowl, combine the crushed cornflakes and 1/4 cup melted butter. Mix until the cornflakes are coated with butter.

Top the Casserole:

Sprinkle the cornflake mixture evenly over the hash brown mixture in the baking dish.

Bake:

Bake in the preheated oven for approximately 45-50 minutes, or until the casserole is hot and bubbly, and the top is golden brown.

Serve:

Allow the casserole to cool for a few minutes before serving. Serve it as a delicious side dish.

Enjoy your homemade Cracker Barrel-style Hashbrowns Casserole!

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