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Hashbrown Casserole

A comforting and creamy hashbrown casserole inspired by the classic Cracker Barrel recipe, perfect for family gatherings and brunches.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Brunch, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Casserole Ingredients
  • 32 oz frozen hash browns Use refrigerated hash browns for convenience and a more authentic texture.
  • 1 tsp garlic powder
  • 1 small onion, chopped
  • 10.5 oz cream of chicken soup
  • 1/2 tsp black pepper
  • 1 tsp kosher salt
  • 1/4 cup butter, melted Always melt your butter before drizzling for an even, golden crust.
  • 2 cups shredded Colby cheese Experiment with different cheese types for added flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine hash browns, garlic powder, chopped onion, cream of chicken soup, black pepper, and kosher salt.
  3. Grease your baking dish with cooking spray.
  4. Pour the combined mixture into the prepared dish and spread it evenly.
  5. Melt the butter and drizzle it over the top of the casserole.
  6. Sprinkle the shredded Colby cheese on top.
  7. Bake for 30 minutes, or until the cheese is bubbly and golden brown.
Serving
  1. Let the casserole cool before serving to avoid burns.

Notes

Store leftovers in an airtight container in the fridge for 3-5 days. For freezing, ensure the casserole is well-covered to avoid freezer burn and it can be frozen for up to 2 months. Thaw in the refrigerator before reheating.