This Cracker Barrel hashbrown casserole is a savory, flavorful side dish that will satisfy your need for some delicious comfort food! With just a few simple ingredients and steps, you'll bring the taste of Cracker Barrel into your kitchen. This easy-to-make casserole is ideal for family gatherings, potlucks, or a comforting meal any day of the week.
2cupsColby cheese(grated, divided into 2 portions of 1 ½ cup portion and ½ cup)
¼teaspoonground black pepper
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Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish with non-stick cooking spray or cooking oil.
Combine the 2 lbs frozen shredded hashbrowns, ½ cup melted butter, 10.5 oz cream of chicken soup, 2 cups sour cream, ½ cup onion, the first 1 ½ cups of the 2 cups Colby cheese, and ¼ teaspoon ground black pepper in a large mixing bowl. Mix gently until well distributed.
Transfer the hashbrown mixture into your prepared baking dish and then sprinkle the remaining ½ cup portion of Colby cheese over the top.
Bake at 350°F (175°C) for 45-55 minutes or until the casserole is bubbling around the edges and your cheese is lightly browned. Remove from the oven and serve immediately.
Notes
To quickly thaw your hashbrowns, place them on the counter for 1 hour. If you aren't in a hurry, simply transfer the frozen hashbrowns to the fridge and let them thaw overnight.
Drain any moisture that remains from thawing the hashbrowns. For the crispiest results, pat the hashbrowns dry with paper towels before mixing them with the other ingredients.
Make your casserole in advance by combining all the ingredients in a baking dish and covering it with foil. Refrigerate and bake according to directions within 3 days or freeze and bake within 3 months.
Storing: Leftover Cracker Barrel hashbrown casserole can be covered and kept in the refrigerator for up to 3 days.
Reheat individual portions in the microwave or pop the casserole in the oven at 350°F (175°C) for 15-20 minutes or until heated through.