“Cheesy Bliss: Irresistible Copycat Cracker Barrel Hashbrown Casserole Recipe!”
Indulge in the ultimate comfort food experience with our Copycat Cracker Barrel Hashbrown Casserole. This crowd-pleaser combines the creaminess of condensed chicken soup, the richness of melted cheddar, and the crispy perfection of hash browns. Each bite is a symphony of flavors that will leave you coming back for more. Discover the secret to this beloved dish and elevate your home-cooking game to a whole new level.
In the heart of our home, the Copycat Cracker Barrel Hashbrown Casserole has woven its way into the fabric of family meals. Picture this: a cozy Sunday morning, the aroma of this savory delight wafting through the air, and the excited chatter of my family as they gather around the table. This recipe became a sensation, not just for its delectable taste but for the joy it brought to our breakfast traditions. It’s the dish that turns ordinary moments into extraordinary memories—a true testament to the magic of home-cooked comfort.
Why This Cracker Barrel Hashbrown Casserole:
Unveiling the Magic: Why This Copycat Cracker Barrel Hashbrown Casserole.
- Mouthwatering Medley: A symphony of flavors with creamy chicken soup, melted cheddar, and perfectly crispy hash browns.
- Family Favorite: Crafted with love, this recipe has become the star of our family gatherings and lazy weekend mornings.
- Simple Elegance: Effortlessly combine a handful of ingredients for a dish that tastes like it took hours to prepare.
- Versatile Delight: Perfect for breakfast, brunch, or as a comforting side dish—this casserole knows no bounds.
Ingredients:
- 1 bag (850 g) frozen hash browns, thawed
- 8 tbsp (1 stick) butter, melted
- 1 can (10 ¾ oz.) condensed cream of chicken soup
- 1 small onion, finely chopped
- 2 cups (225 g) cheddar cheese, shredded, divided
- 1 cup (240 ml) sour cream
- 1 tsp salt
- ½ tsp pepper
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine finely chopped onion, 1 cup shredded cheddar cheese, salt, and pepper.
- Add sour cream and cream of chicken soup, mixing well.
- Incorporate thawed hash browns and melted butter, ensuring an even blend.
- Grease a 9×11 inch baking pan with non-stick cooking spray.
- Spoon the hash brown mixture into the pan, spreading it evenly.
- Sprinkle the top with the remaining 1 cup of shredded cheddar cheese.
- Bake in the preheated oven for 45-60 minutes or until golden brown and irresistibly delicious.
Notes:
- For a crispy twist, broil for an additional 2-3 minutes.
- Experiment with different cheese blends for a personalized touch.
- Make it ahead: Prepare the night before, refrigerate, and bake in the morning for a hassle-free breakfast.
