Guests love this casserole recipe and tell us it tastes like the Cracker Barrel hash brown casserole recipe! This breakfast hashbrown casserole is a really easy recipe to double and divide into two baking dishes for large party foods / holiday gatherings. This is the ultimate comfort food!BE SURE TO SCROLL UP FOR INGREDIENT NOTES AND HELPFUL TIPS ON HOW TO MAKE IT!
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Breakfast
Cuisine: American
Servings: 10
Calories: 389kcal
Author: LittleCooksReadingBooks.com
Ingredients
26 to 30-ouncebag frozenshredded hash browns, thawed
1can Cream Of Chicken Soup
1medium onionchopped
2cupsshredded cheddar cheese8 ounces
1cupsour cream
1stick buttermelted
Salt and pepperto taste
Instructions
Preheat oven to 350°F. Spray a 9x11 casserole dish with cooking spray. Set aside.
In a large mixing bowl, stir together Cream Of Chicken Soup, 1 cup of cheese, sour cream, and onion. Stir to mix well.
To the mixing bowl mixture, add in hashbrowns and butter. Carefully stir to coat hashbrowns completely.
Salt and pepper, to taste. (I usually do about 1 teaspoon of each.)
Pour mixture into prepared casserole dish.
Sprinkle remaining cup of shredded cheese evenly over the top.
Bake for 50 minutes to 1 hour, until bubbly and cheese is melted on top.
Notes
RECIPE TIP: If you don't have cream of chicken soup, you can substitute cream of mushroom soup (or other canned cream of soups). You can also substitute plain Greek yogurt for the sour cream.