Hashbrown Casserole Recipe
This Easy Hashbrown Casserole is the perfect Cracker Barrel Hashbrown Casserole copycat! With only 5 minutes of prep is a perfect breakfast casserole for delicious breakfast or brunch.
Servings: 12
Ingredients
- 32 oz Frozen hashbrowns, shredded and defrosted
- ½ cup Butter, melted
- 1 10 ¼ oz can Cream of chicken soup
- 16 oz Sour cream
- ½ oz Onion, finely chopped
- 2 cups Cheddar cheese, grated
- ¼ tsp Pepper
Instructions
- Preheat oven to 350°F.
- Combine all ingredients in a large bowl reserving ½ cup of cheese for topping.
- Place in a greased 9×13 casserole dish and top with reserved cheese.
- Bake for 30 minutes covered with foil. Remove the foil and bake for an additional 15 minutes or until hot and bubbly.
Video
Notes
Try these variations:
- Veggies – Chop your favorite vegetables and add to your casserole. I always think that broccoli makes a great addition!
- Cheese – The casserole recipe calls for cheddar cheese, but you can use any you like. Go a little crazy and try combining a few of your favorites for the ultimate cheesy breakfast dish.
- Meat – Turn your hasbrown breakfast casserole into the main dish by mixing in ground turkey or beef. This is a great way to use your leftover turkey from the holidays, too!