A creamy and cheesy comfort dish, this recipe recreates the beloved Cracker Barrel hashbrown casserole. Featuring tender shredded hashbrowns blended with rich sour cream, cream of chicken soup, and generous cheese, it’s baked until irresistibly bubbly and golden. Ideal both as a hearty breakfast casserole at holiday gatherings or as a cozy side dish with dinner. Easy to prep in just 5 minutes and sure to satisfy any cheesy cravings.

Ingredients (serves ~10)

• 32 oz frozen shredded hash browns, thawed
  
  

• ½ cup (113 g) melted butter
  
  

• 10.5 oz condensed cream of chicken soup (1 can; or swap with cream of cheddar soup)
  
  

• 16 oz (454 g) sour cream
  
  

• ½ cup finely diced onion
  
  

• 2 cups shredded Colby (or cheddar) cheese, divided
  
  

• ¼ tsp black pepper
  
  

Directions

1. Preheat your oven to 350 °F (175 °C) and grease a 9×13‑inch baking dish.
   
   

2. In a large bowl, mix together the thawed hash browns, melted butter, cream soup, sour cream, diced onion, 1½ cups of shredded cheese, and black pepper.
   
   

3. Transfer the mixture into the prepared dish.
   
   

4. Sprinkle the remaining ½ cup of cheese evenly over the top.
   
   

5. Bake for 45–55 minutes, until the casserole is hot, bubbling, and the cheese on top is melted and slightly golden.
   
   

6. Let rest for a few minutes before serving warm.
   
   

Nutritional Information (per serving, based on 10):

• Calories: 355 kcal
  
  

• Carbohydrates: 23 g
  
  

• Protein: 10 g
  
  

• Fat: 24 g
  
  

• Saturated Fat: 14 g
  
  

• Cholesterol: 68 mg
  
  

• Sodium: 503 mg
  
  

• Potassium: 418 mg
  
  

• Fiber: 1 g
  
  

• Vitamin A: 755 IU
  
  

• Vitamin C: 8.5 mg
  
  

• Calcium: 265 mg
  
  

• Iron: 1.4 mg