Copycat Cracker Barrel Hashbrown Casserole
This Cracker Barrel Hashbrown Casserole is a crowd-pleaser, made with shredded cheddar cheese, frozen hash browns, and a creamy sour cream base. The crispy cornflake topping adds the perfect crunch! Great for family gatherings, holiday meals, or as a comfort food option. Easy recipe, full of cheesy goodness and a simple prep for busy mornings or dinners.
Ingredients:
1 (30-ounce) package frozen shredded hash browns, thawed
1/2 cup melted butter
1 (10.75-ounce) can condensed cream of chicken soup
1 pint sour cream
1/2 cup chopped onions
2 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper For the topping:
2 cups crushed cornflakes
1/4 cup melted butter
Directions:
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine thawed hash browns, melted butter, cream of chicken soup, sour cream, chopped onions, shredded cheddar cheese, salt, and black pepper. Mix thoroughly.
3. Transfer the hash brown mixture to the prepared baking dish, spreading it evenly.
4. Prepare the topping: In a bowl, mix the crushed cornflakes with melted butter. Sprinkle this evenly over the hash brown mixture.
5. Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and the top is golden brown.
6. Serve hot as the perfect side dish for breakfast or alongside any main meal.
