Cracker Barrel Hashbrown Casserole

5 from 1 vote

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.

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

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. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 inch baking dish.
In a large bowl, mix together the thawed hash browns, melted butter, cream of mushroom soup, sour cream, half and half, chopped onion, 1 cup of shredded cheddar cheese, salt, pepper, and garlic powder until well combined.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Bake the casserole for 35 minutes.
Remove the casserole from the oven and sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top. Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
Remove the casserole from the oven and let it 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

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