Cracker Barrel Hashbrown Casserole
A comforting and creamy casserole featuring tender hashbrowns, sour cream, and cheese, perfect for breakfast or as a side dish.
Ingredients
Main Ingredients
- 30-32 ounces frozen hashbrowns (thawed)
- ½ cup butter (melted)
- 1 teaspoon bouillon (optional) chicken, mushroom, or vegetable
- 1 medium onion (chopped fine)
- 2 cups sour cream (or plain Greek yogurt, 16 ounces)
- 2-3 cups shredded cheese (reserve ½-1 cup for topping) Colby Jack and Sharp Cheddar suggested
- 1-2 teaspoons kosher salt to taste
- ¼-½ teaspoon black pepper
Instructions
Preparation
- Thaw the hashbrowns by leaving them in the refrigerator overnight or placing them in a bowl at room temperature for a few hours.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the melted butter with the chopped onion. Sauté the onions in the melted butter over medium heat until they become translucent and aromatic. If using bouillon, add it to the mixture now.
- Add the thawed hashbrowns to the bowl and mix thoroughly. Stir in the sour cream (or Greek yogurt), half of the shredded cheese, kosher salt, and black pepper, ensuring everything is well combined.
- Grease a 9x13-inch baking dish with a bit of butter or non-stick spray. Pour the hashbrown mixture into the dish, spreading it out evenly and pressing down slightly.
Baking
- Reserve the remaining shredded cheese for topping and sprinkle it generously over the mixture in the dish.
- Bake in the preheated oven for about 45 minutes or until the top is golden brown and the casserole is heated through. Cover loosely with foil if the top browns too quickly.
- Remove from the oven and let cool for a few minutes before cutting into squares for serving.
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Notes
Experiment with different types of cheese or add vegetables and proteins to customize the dish. Make ahead and refrigerate overnight for convenience.