Copycat Cracker Barrel Hashbrown Casserole Recipe

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Cheesy, creamy potatoes with a golden brown exterior. Cracker Barrel Hashbrown Casserole: the ultimate mealside.  


– 32 ounces shredded frozen hashbrowns thawed – 3 cups shredded sharp cheddar cheese divided – 2 cups sour cream – 10.5 ounce can cream of chicken soup – 1/2 cup salted butter melted – 1/2 cup finely chopped onion – 1/2 teaspoon garlic powder – 1/2 teaspoon onion powder – 1/2 teaspoon black pepper


In order to get the oven ready, set the temperature to 350 degrees Fahrenheit. The baking dish should be placed in the oven and then sprayed with cooking spray.  

Step 1

The measurements of the baking dish are 9 inches by 13 inches. It is recommended that the following components be mixed together in a large bowl:  

Step 2

two cups of shredded cheddar cheese, sour cream, cream of chicken soup, butter, onion, garlic powder, onion powder, and black pepper. 

Step 3

It is necessary to blend the mixture until it acquires a smooth and well-combined consistency.  

Step 4

After the baking dish has been prepared, place the mixture inside of it, and before you go ahead and set it out, make sure that the surface is equally distributed. 

Step 5

Lastly, but certainly not least, use the remaining cheddar cheese to sprinkle it over the top. 

Step 6

The cheese should be bubbling and melted after 45–50 minutes in the oven, depending on your preference. Serve customers as soon as possible.  

Step 7


-Calories: 347kcal -Carbohydrates: 18g -Protein: 10g -Fat: 27g -Saturated Fat: 15g -Polyunsaturated Fat: 1g -Monounsaturated Fat: 6g -Trans Fat: 0.3g -Cholesterol: 73mg -Sodium: 449mg -Potassium: 313mg -Fiber: 1g -Sugar: 2g -Vitamin A: 804IU -Vitamin C: 7mg -Calcium: 254mg -Iron: 1mg

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