Copycat Cracker Barrel Hashbrown Casserole
Copycat Cracker Barrel Hashbrown Casserole
Ingredients
- 1 block Cracker Barrel Extra Sharp Cheddar cheese, shredded, most used in mixture, a little saved for topping
- 1 container sour cream
- 1 can Campbell's Cheddar Cheese Soup
- 1/4 cup melted butter
- 2 teaspoons minced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoning salt, or salt and pepper
- 2 teaspoons Wyler's Chicken Bouillon
- 1 bag shredded hash browns, 30 oz (1 lb 14 oz) 850g, thawed
- 2 tablespoons green onion, chopped, for garnish, if desired
- 1 baking dish, 9x13 inch, greased
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 2
Shred the entire block of Cracker Barrel Extra Sharp Cheddar cheese. Set aside a small amount (about 1/4 cup) of the shredded cheese for topping later.
⏱️ 5 min
- 3
In a large mixing bowl, combine the majority of the shredded cheddar cheese, the entire container of Daisy Sour Cream, the can of Campbell's Cheddar Cheese Soup, melted butter, minced onion, garlic powder, seasoning salt (or salt and pepper), and Wyler's Chicken Bouillon.
⏱️ 5 min
- 4
Stir all these ingredients together thoroughly until well combined and smooth, forming a creamy base.
⏱️ 3 min
- 5
Add the thawed Mr. Dell's All Natural Shredded Hash Browns to the bowl with the creamy mixture.
⏱️ 2 min
- 6
Gently fold the hash browns into the creamy mixture until everything is evenly coated.
⏱️ 3 min
- 7
Grease a 9x13 inch baking dish.
⏱️ 1 min
- 8
Pour the hash brown mixture into the greased baking dish and spread it out evenly with a spatula.
⏱️ 2 min
- 9
Sprinkle the reserved shredded cheese over the top of the mixture in the baking dish.
⏱️ 1 min
- 10
Place the dish in the preheated oven and bake for 45 minutes, or until the casserole is golden brown and bubbly.
⏱️ 45 min•🌡️ 350
- 11
Once baked, remove from the oven. If desired, garnish with chopped green onion before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Copycat Cracker Barrel Hashbrown Casserole
- 1 block Cracker Barrel Extra Sharp Cheddar cheese, shredded, most used in mixture, a little saved for topping
- 1 container sour cream
- 1 can Campbell's Cheddar Cheese Soup
- 1/4 cup melted butter
- 2 teaspoons minced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoning salt, or salt and pepper
- 2 teaspoons Wyler's Chicken Bouillon
- 1 bag shredded hash browns, 30 oz (1 lb 14 oz) 850g, thawed
- 2 tablespoons green onion, chopped, for garnish, if desired
- 1 baking dish, 9x13 inch, greased
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 2
Shred the entire block of Cracker Barrel Extra Sharp Cheddar cheese. Set aside a small amount (about 1/4 cup) of the shredded cheese for topping later.
⏱️ 5 min - 3
In a large mixing bowl, combine the majority of the shredded cheddar cheese, the entire container of Daisy Sour Cream, the can of Campbell's Cheddar Cheese Soup, melted butter, minced onion, garlic powder, seasoning salt (or salt and pepper), and Wyler's Chicken Bouillon.
⏱️ 5 min - 4
Stir all these ingredients together thoroughly until well combined and smooth, forming a creamy base.
⏱️ 3 min - 5
Add the thawed Mr. Dell's All Natural Shredded Hash Browns to the bowl with the creamy mixture.
⏱️ 2 min - 6
Gently fold the hash browns into the creamy mixture until everything is evenly coated.
⏱️ 3 min - 7
Grease a 9x13 inch baking dish.
⏱️ 1 min - 8
Pour the hash brown mixture into the greased baking dish and spread it out evenly with a spatula.
⏱️ 2 min - 9
Sprinkle the reserved shredded cheese over the top of the mixture in the baking dish.
⏱️ 1 min - 10
Place the dish in the preheated oven and bake for 45 minutes, or until the casserole is golden brown and bubbly.
⏱️ 45 min•🌡️ 350 - 11
Once baked, remove from the oven. If desired, garnish with chopped green onion before serving.
⏱️ 1 min