There are certain foods that are impossible to replicate: McDonald’s french fries, Red Lobster biscuits, and Cracker Barrel’s hashbrown casserole. Impossible until now, that is — at least in regards to the last of those three things! This recipe for copycat Cracker Barrel hashbrown casserole from Cake’s Cottage is so good, you’ll feel like you’re sitting in the restaurant and not in your own home.
To make a homemade Cracker Barrel hashbrown casserole, you will need:
1 container of sour cream (16 ounces)
1/2 cup of onion, peeled and chopped
2 cups of cheddar cheese (grated), plus more for sprinkling on top
1 package (2 pounds) of frozen hashbrown potatoes, thawed
1/2 cup of butter, melted
1 (10 1/4 ounce) can of cream of chicken soup
1 teaspoon of salt
1/4 teaspoon of pepper
Green onion, sliced (optional, green parts only)
Step 1: Preheat the oven to 350 degrees fahrenheit.
Step 2: In a large bowl, mix all of the ingredients together and spread the solution into a casserole dish.
Step 3: Bake for 45 minutes or until brown on top and the cheese has melted.
Step 4: In the last few minutes of baking, sprinkle the top of the casserole with additional cheese and bake until melted. Serve (optional: sprinkle with sliced green onion).