Cracker Barrel Hashbrown Casserole
Creamy and cheesy the perfect dish! This copy-cat Cracker Barrel Hashbrown Casserole is one of my all-time favorite recipes and a must-try.
- 32 oz frozen shredded hash browns
- 16 oz sour cream
- 10.5 oz cream of chicken soup (1 can)
- ½ cup unsalted butter (melted)
- ½ cup frozen diced onions
- 2 ½ cups shredded colby cheese (divided)
- ¼ teaspoon pepper
Preheat oven to 350 degrees F. Prepare a casserole dish (9x13) with non-stick cooking spray and set aside.
In a large mixing bowl combine all ingredients and only 2 cups of cheese. Place in your casserole dish and top with the remaining ½ cup of cheese.
Bake for 45-50 minutes or until fully cooked and bubbly. Serve and enjoy!
Refrigerating Instructions: Prepare everything but instead of baking top your casserole with foil and place it in the refrigerated for up to two days. Remove from the fridge and remove foil and bake according to directions.
Freezing Instructions: Mix your casserole according to directions in a freezer-safe casserole dish. Cover with plastic wrap then foil and freeze for up to 3 months.
Calories: 400kcalCarbohydrates: 20gProtein: 11gFat: 31gSaturated Fat: 18gCholesterol: 81mgSodium: 545mgPotassium: 379mgFiber: 1gSugar: 1gVitamin A: 950IUVitamin C: 7.8mgCalcium: 292mgIron: 1.5mg