The first time I ever tried Cracker Barrel Hashbrown Casserole I was in love! Its so creamy and delicious. This Hashbrown Casserole recipe is based off that and everyone I make it for raves about it. Enjoy!
- 32 oz frozen shredded hash browns
- 3/4 cup melted butter
- 10 oz can cream of chicken soup
- 1 pint sour cream
- 2/3 cup onion (finely chopped)
- 2 cups colby cheese (grated)
- black pepper (pinch)
First, preheat the oven to 350F. Combine all of the ingredients in a large bowl, reserving about 1/2 cup of the cheese. Place the mixture into a greased 9x13 casserole dish. Sprinkle the remaining cheese on top. Bake for 45 minutes until bubbly. Serve hot.
Calories: 468kcal | Carbohydrates: 24g | Protein: 11g | Fat: 38g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 598mg | Potassium: 436mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1149IU | Vitamin C: 10mg | Calcium: 281mg | Iron: 2mg