Hashbrown Casserole

Taha Ayad

Creamy hashbrown casserole made Cracker Barrel–style with frozen hashbrowns, sour cream, and cheese. Easy prep, reliable texture, and no watery center.

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Prep Time 5

Cook Time 45

Total Time 50

Servings: 10 servings

Course: Casserole

Cuisine: American

Calories: 360

Ingredients Method Notes

Ingredients

32 oz frozen shredded hashbrowns
½ cup butter
10.5 oz condensed cream of chicken soup
16 oz sour cream
½ cup diced onion
2 cups shredded Colby cheese
¼ tsp black pepper

Method

Preheat oven and grease a casserole dish.
Thaw and drain hashbrowns thoroughly.
Mix hashbrowns with butter, soup, sour cream, onion, cheese, and pepper.
Spread mixture evenly into baking dish.
Bake until hot, bubbly, and lightly golden on top.

Notes

Let casserole rest 10 minutes before serving for best texture.