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Cracker Barrel Hashbrown Casserole

Whether you're serving it as a Cracker Barrel copycat recipe or as a complement to pork chops, this ultimate comfort food is destined to be a favorite for the whole family.
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Prep Time 20 minutes
Cook Time 4 hours
Servings: 8
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 package 30 oz frozen shredded hash browns
  • 1/2 cup unsalted butter melted
  • 1 can 10.5 oz condensed cream of chicken soup
  • 1 small onion finely chopped
  • 2 cups shredded cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups sour cream
  • 2 cups crushed cornflakes for topping, optional

Equipment

  • Crockpot
  • 9x13 pan optional

Method
 

  1. In a large mixing bowl, combine the frozen hash browns, melted butter, cream of chicken soup, chopped onion, shredded cheddar cheese, salt, black pepper, and garlic powder. Mix well.
  2. Add the sour cream to the mixture and stir until all ingredients are evenly combined.
  3. Grease the crockpot with cooking spray or a light coat of butter.
  4. Transfer the hash brown mixture into the crockpot, spreading it evenly. Cover the crockpot and cook on low heat for 4-5 hours or until the edges are golden brown and the casserole is hot and bubbly.
  5. OR spread the mixture in a 9x13 pan and bake at 350 for 30 minutes.
  6. If desired, sprinkle crushed cornflakes over the top for a crunchy topping.
  7. Once done, serve the hashbrown casserole hot and enjoy the creamy and cheesy goodness!