Sunday, June 30, 2019

Cracker Barrel Hashbrown Casserole


32 oz Frozen shredded hash browns
16 oz Sour cream
10.5 oz Cream of chicken soup (1 can)
1/2 cup Butter (melted)
1/2 cup Frozen diced onions
2 1/2 cups Shredded Colby cheese (divided)


Preheat oven to 350 degrees F. Prepare a casserole dish (9x13) with non-stick cooking spray and set aside.

In a large mixing bowl combine all ingredients and only 2 cups of cheese. Place in casserole dish and top with remaining 1/2 cup of cheese.

Bake for 45-50 minutes in preheated oven. 


  1. This one is a keeper. Sounds so good. So easy. Too hot these days to have the oven on, but I will save this for the fall. Thanks again for a great one.

    1. You know how much Gabe loves his potatoes! Wanted to try something new. He said it was a make again!

    2. I can't wait to try this one. It has been too hot to do much cooking tho. Come the cooler weather it is first on my list.

  2. Oh my goodness, I just made a version of this a few weeks ago. It's a nice potato dish for a change. I always cut the butter amount in half and sneak in Greek yogurt instead of sour cream-Bob doesn't even know the difference....SHHHHH don't tell him!

    1. I'll try cutting the butter next time and I should of used Greek Yogurt but forgot.