Go Back Email Link
–+ servings
spoonful of hashbrown casserole

Copy-Cat Cracker Barrel Hashbrown Casserole

This Copy-Cat Cracker Barrel Hashbrown Casserole features fresh hashbrowns, freshly shredded Colby cheese, diced onions, melted butter and cream of chicken soup.
Print Recipe Pin Recipe
Adjust Servings6

Ingredients

  • 8 ounces Colby Cheese.
  • ½ yellow onion finely diced
  • 1 can cream of chicken soup
  • ¼ cup butter melted
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pound hashbrowns

Instructions

  • Prep Work- Pre heat the oven to 350 degrees. Shred the block of Colby cheese, finely dice the onion and melt the butter.
  • In a 7x11 casserole dish, add the melted butter, can of cream of chicken soup, diced onions and cheese. Stir until everything is well combined. Add the hashbrowns on top and stir to combine.
  • Bake at 350 degrees for 45-50 minutes until the top is slightly golden brown. Let the casserole rest for 15 minutes and enjoy!

Notes

I recommend using the hashbrowns you find in the refrigerated section instead of frozen but if you use frozen then they must be fully thawed, and all the excess water must be drained before adding them to the casserole. Using frozen hashbrowns that have not been properly thawed and drained will cause the casserole to be soupy.
Tried this recipe?Let us know how it was!