Hashbrown casserole is southern comfort food classic. It is also one of the most popular menu items at Cracker Barrel, the casual dining restaurant chain famous for its gift shops and rocking chairs. Many have tried to replicate Cracker Barrel’s mouthwatering version of hashbrown casserole and fallen short; at least until the folks at Gooseberry Patch gave it a try. We think you will agree that it is a good approximation of the original.
What You Will Need:
1 32-ounce package of hashbrown potatoes, thawed
1 can of cream of chicken soup
1 16-ounce container of sour cream
½ cup melted butter
½ cup chopped onion
1 8-ounce package of shredded cheddar cheese
Salt and pepper to taste
Preheat your oven to 350 degrees. Spread out the potatoes evenly in a greased 13” x 9” casserole or baking dish. Season with salt and pepper. In a bowl, combine the sour cream, soup, onion, and butter. Spread the mixture over your potatoes and stir gently. Top with the shredded cheddar cheese. Bake uncovered for approximately 45 to 55 minutes or until the casserole is golden and bubbly. The recipe yields approximately six to eight servings.
You can serve this casserole for brunch or as a perfect side dish alongside fried chicken or meatloaf.