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–+ servings

California-Style Cracker Barrel Hashbrown Casserole

A cheesy, creamy hashbrown casserole with a golden crust, perfect for brunch or as a hearty side dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1
Course: Breakfast & Brunch, Side Dish
Cuisine: American
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds frozen shredded hash browns thawed
  • 1/2 cup unsalted butter melted
  • 1 can (10.5 oz) cream of chicken soup
  • 2 cups sour cream full-fat preferred
  • 1/2 cup yellow onion finely chopped
  • 2 cups sharp cheddar cheese shredded
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit. Make sure it reaches temperature for even baking.
  2. Lightly spray an 11x14-inch baking dish with cooking spray to prevent sticking.
  3. In a large bowl, combine the thawed hash browns, melted butter, cream of chicken soup, sour cream, chopped onion, shredded cheddar, salt, and pepper. Stir until everything is well coated.
  4. Transfer the mixture to the prepared dish and spread it out evenly.
  5. Bake for about 45 minutes, until the top is golden brown and the edges are bubbly. Let it cool for a few minutes before serving.

Nutrition

Calories: 420kcalCarbohydrates: 25gProtein: 14gFat: 30gSaturated Fat: 16gCholesterol: 80mgSodium: 780mgFiber: 2gSugar: 3g

Notes

For a gluten-free version, use a gluten-free cream of chicken soup. To save time, you can assemble the casserole the night before and bake it the next day. If you like a crispy top, broil for the last 2-3 minutes. Leftovers keep in the fridge for up to 3 days and reheat well in the oven or microwave. Serve this alongside grilled chicken or a fresh green salad for a complete meal.

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