Cracker Barrel Hashbrown Casserole
A creamy, cheesy casserole filled with hashbrowns, perfect for any breakfast or brunch table.
Ingredients
Main Ingredients
- 30-32 ounces frozen hashbrowns (thawed) Ensure they are completely thawed.
- ½ cup butter (melted) Used for sautéing onions.
- 1 teaspoon bouillon (chicken, mushroom, or vegetable – optional) Enhances flavor.
- 1 medium onion (chopped finely) Provides flavor base.
- 2 cups sour cream (or plain Greek yogurt) Creates creaminess.
- 2-3 cups shredded cheese (such as Colby Jack or sharp cheddar) Reserve ½-1 cup for topping.
- 1-2 teaspoons kosher salt (to taste)
- ¼-½ teaspoon black pepper To taste.
Instructions
Preparation
- Ensure your hashbrowns are completely thawed.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the melted butter and chopped onion. Sauté the onion until translucent, about 5 minutes.
- Incorporate the thawed hashbrowns, sour cream, half of your cheese, salt, and black pepper. Stir until thoroughly mixed.
- Grease a 9x13-inch baking dish. Pour the hashbrown mixture into the dish and spread evenly.
- Sprinkle the remaining cheese on top.
- Bake for about 45 minutes, until the top is golden brown and edges are bubbly.
- Let the casserole cool for about 10 minutes before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
This casserole can be made ahead and stored in the refrigerator overnight before baking. To customize, add vegetables like bell peppers or mushrooms, or try different types of cheese.