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Cracker Barrel Hashbrown Casserole

Hashbrown Casserole Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 32 oz bag frozen shredded hash browns, thawed
  • 10.5 oz can condensed cream of chicken soup
  • 16 oz container full-fat sour cream
  • 2 ½ cups shredded sharp cheddar cheese, divided
  • ½ cup finely chopped yellow onion
  • ½ cup unsalted butter, melted, divided
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups crushed cornflakes

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish. Mix hash browns, soup, sour cream, 2 cups cheddar, onion, ¼ cup melted butter, salt, and pepper in a large bowl until combined.
  2. Spread mixture into the dish. Top with remaining ½ cup cheddar. Mix crushed cornflakes with remaining 2 tablespoons melted butter and scatter over the cheese.
  3. Bake 45 to 50 minutes, until edges bubble and the top is deep golden brown.
  4. Rest 10 minutes, then scoop and serve warm.

Notes

Colby jack or a mild cheddar work here, but sharp gives the best flavor. Letting the casserole sit after baking helps it slice cleanly, so don't skip the rest.