This Copycat Cracker Barrel Hashbrown Casserole delivers cheesy, creamy hash browns with a golden crust, reminiscent of the original. Perfect for brunch or as a hearty side, it’s simple to prepare and irresistibly delicious.
Preheat the Oven: Preheat your oven to 350°F (177°C). Allow it to reach the correct temperature for even baking throughout the casserole.
Prepare the Baking Dish: Lightly coat an 11 x 14-inch baking dish with cooking spray. This will prevent the casserole from sticking and make serving and cleanup easier.
Combine the Ingredients: In a large mixing bowl, add the thawed hash browns, melted margarine or butter, cream of chicken soup, sour cream, finely chopped onion, grated cheddar cheese, salt, and black pepper. Mix all ingredients thoroughly until the hash browns are evenly coated and the mixture is well-combined.
Transfer to the Baking Dish: Pour the mixture into the prepared baking dish. Spread it evenly across the dish to ensure uniform cooking and a golden crust.
Bake the Casserole: Place the baking dish in the preheated oven. Bake for approximately 45 minutes, or until the casserole is golden brown on top and bubbly around the edges. Allow it to cool slightly before serving.
Notes
To make this casserole gluten-free, simply replace the cream of chicken soup with a gluten-free version. Many gluten-free cream soups are available at most grocery stores, or you can make your own by using gluten-free flour as a thickener in a homemade cream of chicken soup recipe. Ensure that all other ingredients are verified gluten-free.