HomeBreakfast Copycat Cracker Barrel Hashbrown Casserole
10 September, 2015

Copycat Cracker Barrel Hashbrown Casserole

Serves: 4-6

Ingredients:

½ can (10.25-ounce) cream of chicken soup

1 cup sour cream

¼ cup melted butter

¼ cup finely diced onion

1 teaspoon salt

Dash of black pepper

1 pound frozen shredded hash browns

1 cup shredded cheddar cheese, divided

Preparation:

Preheat oven to 350°

Spray a 2 quart baking dish with cooking spray and set aside.

In a large bowl, stir together the soup, sour cream, butter, onion,  salt and pepper. Add the hash browns and ½ cup of the shredded cheese and stir gently until well mixed.

Spoon into prepared baking dish and bake for 45 minutes.

Remove from oven and sprinkle the remaining ½ cup of cheese over the top. Return to the oven and continue baking for 10 minutes until the cheese is melted and lightly browned on top.

Serve immediately, or right before serving, reheat in the microwave for 2-3 minutes.

Notes:

Adapted from www.allfreecopycatrecipes.com

Original recipe from Cracker Barrel Country Stores
www.crackerbarrel.com

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