Cracker Barrel Hashbrown Casserole
Cracker Barrel Hashbrown Casserole is a great side dish to serve for the holidays, family gatherings and more. It is easy to make with simple ingredients.
Servings: 8
Cost: $12.15, $1.52 per Serving
Ingredients
- 2 pounds frozen shredded hash browns thawed
- ½ cup butter melted
- 1 10.5 ounce can cream of mushroom soup
- 1 medium onion chopped
- ½ cup half-and-half
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese divided
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
- Combine the hash browns, melted butter, cream of mushroom soup, onion, half-and-half, sour cream, 1 cup of cheddar cheese, garlic powder, thyme, salt, and pepper in a large bowl.
- Spread the mixture evenly in the prepared baking dish.
- Bake for 35 minutes.
- Sprinkle the remaining 1 cup of cheddar cheese evenly over the casserole.
- Bake for an additional 10 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let the casserole rest for 5 minutes before serving.
Notes
Make sure to thaw the frozen shredded hash browns before mixing them with the other ingredients to ensure even cooking and prevent excess moisture in the casserole.
Shredded cheddar cheese is used both in the casserole mixture and as a topping for extra cheesiness. If you prefer, you can just use the cheese for a topping instead.
Letting the casserole rest for 5-10 minutes after baking allows it to set and makes serving easier.
Nutrition
Calories: 418kcal | Carbohydrates: 26g | Protein: 12g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 83mg | Sodium: 742mg | Potassium: 480mg | Fiber: 2g | Sugar: 2g | Vitamin A: 883IU | Vitamin C: 11mg | Calcium: 266mg | Iron: 2mg
