Copycat Cracker Barrel Hashbrown Casserole
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Ingredients
- 1 package 30 oz frozen shredded hashbrowns, thawed
- 1 can 10.5 oz cream of chicken soup
- 1 cup sour cream
- 1/2 cup unsalted butter melted
- 1/2 cup chopped onion
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed cornflakes or breadcrumbs optional, for topping
- 2 tablespoons melted butter optional, for topping
Instructions
- Prepare the Casserole:
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Mix Ingredients: In a large bowl, combine the cream of chicken soup, sour cream, melted butter, onion, cheddar cheese, garlic powder, salt, and pepper. Mix well.
- Add Hashbrowns: Fold the thawed hashbrowns into the mixture until evenly coated.
- Assemble and Bake:
- Transfer to Dish: Spread the hashbrown mixture evenly into the prepared baking dish.
- Optional Topping: If desired, combine the crushed cornflakes or breadcrumbs with the additional melted butter. Sprinkle evenly over the top of the casserole.
- Bake: Bake uncovered for 40-45 minutes, or until the casserole is bubbly and golden on top.