August 11, 2025
Greetings!
I think Cracker Barrel has the best cheesy hashbrown casserole! It's creamy, rich, golden brown on top, and always hits the spot next to scrambled eggs or pancakes.
The good news? You can make it at home with simple ingredients and almost no prep. This copycat version gets pretty darn close to the real thing and might even become your new go-to brunch dish.
Be Well,
Anisa
Please add [*FROM*] to your address book or
visit here.
Today's Recipe: Cracker Barrel Copycat Hashbrown Casserole
INGREDIENTS:
- 1 (32 oz) bag frozen shredded hashbrowns, thawed
- 1 can (10.5 oz) cream of chicken soup
- 2 cups shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup melted butter
- 1 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Optional: extra cheese on top or crushed cornflakes for a crispy finish
DIRECTIONS:
Step 1: Preheat oven to 350°F and lightly grease a 9x13-inch baking dish.
Step 2: In a large bowl, stir together the soup, sour cream, melted butter, onion, salt, pepper, and 2 cups of cheese until combined.
Step 3: Fold in the thawed hashbrowns and mix well to coat.
Step 4: Spread the mixture evenly into your baking dish. If you like a cheesy top, sprinkle more shredded cheddar over the top now.
Step 5: Bake uncovered for 45 to 50 minutes, until bubbly and golden on top. Let sit 5 minutes before serving.
Try It and Tell Me:
Did you go classic, or add a twist like jalapeños, or cornflake topping? Hit reply and let me know how yours turned out!
Extra Toppings: A Simple Tip for Even Baking
To make sure your casserole bakes evenly and gets that golden top, try this trick: after spreading the mixture in your baking dish, use the back of a spoon to gently press it into an even layer.
Avoid packing it too tightly, this keeps the texture light and fluffy. And always place your baking dish in the center of the oven for consistent heat all around.
Missed An Issue? Visit our archives loaded with past and new issues.