Creamy Cheesy Hashbrown Casserole (Printer View)

Creamy, cheesy hashbrown casserole ideal for breakfast or a cozy side dish with rich cheddar flavor.

# What you'll need:

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01 - 30 oz frozen hash browns, thawed
02 - 8 tablespoons unsalted butter, melted
03 - 10.75 oz condensed cream of chicken soup
04 - 1 small onion, finely chopped
05 - 2 cups shredded cheddar cheese, divided
06 - 1 cup sour cream
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper

# Method:

01 - Preheat your oven to 350°F.
02 - In a large mixing bowl, combine the chopped onion, 1 cup cheddar cheese, salt, and black pepper.
03 - Add the sour cream and condensed cream of chicken soup to the bowl and mix until smooth.
04 - Fold in the thawed hash browns and melted butter until evenly coated throughout the mixture.
05 - Lightly grease a 9 by 11 inch baking dish with non-stick cooking spray.
06 - Spread the hash brown mixture evenly in the prepared baking dish.
07 - Sprinkle the remaining 1 cup cheddar cheese over the top of the casserole.
08 - Bake uncovered for 45 to 60 minutes, or until the casserole is golden brown and bubbly.
09 - Let cool for 5 minutes before serving.

# Expert Advice:

01 -
  • Captures the authentic taste and creamy consistency of the original Cracker Barrel side.
  • Requires only 10 minutes of preparation using simple, accessible ingredients.
  • A versatile dish that pairs beautifully with breakfast proteins or evening roasts.
02 -
  • Thaw your potatoes thoroughly to maintain the ideal casserole texture.
  • Grease the baking dish well to ensure easy serving and cleanup.
  • Check soup labels for specific allergens like milk, wheat, soy, or egg if you have dietary restrictions.
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