Cracker Barrel Hashbrown Casserole

Why You’ll Love This Recipe

This hashbrown casserole combines the creamy goodness of sour cream, cream of chicken soup, and melted butter, with the crunch of cheddar cheese and the crispy cornflake topping. It’s the ultimate comfort food with just the right balance of textures. Once you taste this, you’ll never need to go back to store-bought versions—this one is just as easy and way tastier!

Ingredients

• 2 pounds frozen hashbrowns
• 1/2 cup onion, diced
• 1/2 cup butter, melted
• 1 can cream of chicken soup
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup crushed cornflakes (optional for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Casserole:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
2. Mix the ingredients: In a large bowl, combine the frozen hashbrowns, diced onion, melted butter, cream of chicken soup, sour cream, cheddar cheese, salt, and black pepper. Stir everything together until well combined.
3. Transfer to the baking dish: Pour the hashbrown mixture into the prepared 9×13-inch baking dish. Spread it out evenly with a spatula.

Add the Topping:

1. Prepare the topping: If you’re using cornflakes for the topping, sprinkle the crushed cornflakes evenly over the top of the casserole. This adds a delicious crunch and extra flavor.

Bake:

1. Bake the casserole: Place the casserole in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the casserole is bubbly and cooked through. If you’re using cornflakes, they should be crispy and slightly browned.
2. Cool slightly: Let the casserole cool for about 5 minutes before serving to allow it to set.

Servings and Timing

• Servings: 6-8
• Total time: 1 hour (including baking time)

Variations

• Make it spicier: Add a diced jalapeño or sprinkle some red pepper flakes for a bit of heat.
• Vegetarian version: Skip the cream of chicken soup and use cream of mushroom soup for a vegetarian-friendly alternative.
• Use different cheese: You can swap the cheddar cheese for other varieties, like Monterey Jack, Gouda, or a blend of cheeses.

Storage/Reheating

• Storage: Leftover hashbrown casserole can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, cover the casserole with foil and warm it in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave individual portions for a quick reheat.

FAQs

Can I use fresh hashbrowns instead of frozen?

Yes, you can use fresh hashbrowns, but make sure to cook them first to avoid excess moisture in the casserole.

Can I make this casserole ahead of time?

Yes! You can prepare the casserole ahead of time, cover it, and refrigerate it until you’re ready to bake. Just add a few extra minutes to the baking time if it’s cold from the fridge.

Can I freeze the casserole?

Yes, this casserole freezes well. After baking, allow it to cool completely, then cover tightly with plastic wrap and aluminum foil. You can freeze it for up to 2 months. To reheat, bake from frozen at 350°F (175°C) for about 1 hour, or until fully heated.

Can I use a different topping instead of cornflakes?

Yes, you can use other toppings like panko breadcrumbs, crushed Ritz crackers, or even shredded Parmesan cheese for a different texture and flavor.

Can I use a different soup?

Yes, you can substitute the cream of chicken soup with cream of mushroom or even cream of celery soup depending on your taste preferences.

Conclusion

Better Than Cracker Barrel Hashbrown Casserole is the ultimate comfort food. With its creamy texture, cheesy goodness, and crispy topping, it’s the perfect side dish for any meal. Whether you’re serving it for breakfast, brunch, or dinner, this casserole is guaranteed to be a hit with your family and guests!

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