Copycat Cracker Barrel Hashbrown Casserole

This no-fuss recipe is the perfect side dish for any big breakfast spread!

I couldn't share the pancakes recipe without sharing the reason why everyone goes to Cracker Barrel, right? I just assume that. This is easy to make and goes so well when you have to serve a crowd (when we're allowed to do that again, I guess) - especially for the holiday breakfasts.

What you need:

• 32 oz. frozen shredded hashbrowns, thawed
• 1/2 cup unsalted butter, melted
• 1 can (10.24 oz) cream of chicken soup
• 1 pint (16 oz) sour cream
• 1/2 cup onion, finely chopped
• 2 cups shredded colby cheese, divided
  
• 1/4 tsp. ground black pepper
• Salt to taste
  

Directions:

1. Combine all ingredients (except 1/2 cup cheese to reserve for the topping) in a large bowl.
2. Place into a greased 9x13-inch baking dish. Top with 1/2 cup cheese.
3. Bake in a preheated 350 degree oven for 45 to 55 minutes or until hot and bubbly.
   

Recipe from Spend with Pennies

 

If you want the pancakes to go with the casserole, check out this Copycat Cracker Barrel Pancakes recipe. I haven't gotten these personally but these Cracker Barrel Cinnamon Apples from My Heavenly Recipes look...well, heavenly.

Copycat Cracker Barrel Hashbrown Casserole

Print

Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients:

• 32 oz. frozen shredded hashbrowns, thawed
• 1/2 cup unsalted butter, melted
• 1 can (10.24 oz) cream of chicken soup
• 1 pint (16 oz) sour cream
• 1/2 cup onion, finely chopped
• 2 cups shredded colby cheese, divided
• 1/4 tsp. ground black pepper
• Salt to taste

Instructions:

1. Combine all ingredients (except 1/2 cup cheese to reserve for the topping) in a large bowl.
2. Place into a greased 9x13-inch baking dish. Top with 1/2 cup cheese.
3. Bake in a preheated 350 degree oven for 45 to 55 minutes or until hot and bubbly.

Notes:

Recipe from Spend with Pennies

Created using The Recipes Generator