I love Cracker Barrel but the truth is… I only show up for the hashbrown casserole. That’s it. Just the hashbrowns people.
My friend shared her version of that yummy, oh so creamy and cheesy easy Hashbrown Casserole with me and WOW! Tender shredded hash browns in a rich and creamy cheese sauce, topped with more cheese and baked until hot and bubbly!
This is a perfect breakfast casserole for any holiday morning or just when you’re getting the family together for a delicious breakfast or brunch. It also makes a perfect side dish for Crispy Oven Parmesan Chicken or even served alongside a Ranch 7 Layer Salad for lunch!
Better Than the Original
There are lots of recipes out there for this cheesy casserole but this is the one I’ve found to be the closest! This hashbrown casserole is made with condensed cream of chicken soup.
I’ve also made it with cream of cheddar soup if you can find it. Both work perfectly in this recipe! While I’ve had a version of hashbrown casserole without sour cream, I definitely prefer it with, it adds a little bit of creaminess and tang to the recipe.
Since this is a copy cat hashbrown casserole recipe, my list of ingredients is inevitably different than the original but the flavor is just like my favorite Cracker Barrel Hashbrown Casserole (in fact, it’s even BETTER in my opinion)!
Ingredients:
2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter, melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper
Directions:
1 – Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
2 – Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.
Enjoy!!!!!
Source : Food.ma