On Christmas Day we always have brunch and “linner”. I always make both sweet and savory dishes for brunch– and this copycat Cracker Barrel Hash Brown Casserole recipe almost always makes the cut. It is an easy, crowd-pleasing favorite that also reheats well (if you have any leftover). It feeds 10-12 and is loaded with yummy flavors that will remind you of the one you eat at Cracker Barrel after playing that wooden triangle with holes and golf tees game a few dozen times (and if you are me, being named an “Ignoramoose” or “purty dumb” each time).
When you make this at home you get all the flavor, without the defeat of that game, there is no need to wait in a rocking chair or an overly busy country store while your kids beg you for all the candy and every toy they sell. Oh, the sweet, sweet memories!
Copycat Cracker Barrel Hash Brown Casserole RecipeCourse: BreakfastCuisine: AmericanDifficulty: Easy
2 lbs Frozen Hash Browns (defrosted)
1/2 cup margarine or unsalted butter, melted
10.25 oz can cream of chicken soup (get as close to this as you can-mine was not exactly this many ounces and it turned out fine)
1 pint sour cream (I use light sour cream)
1/2 cup sweet onion, peeled and chopped
2 cups cheddar cheese, grated
1 tsp salt
1 tsp pepper
- Preheat Over to 350 degrees F.
- Spray 11×14″ size baking dish with cooking spray.
- In large bowl, mix the above ingredients together. Place into the baking dish and spread out.
- Bake for 45 minutes or until golden brown on top.
- Cool on cooling rack and serve. Refrigerate and store leftovers for up to 2 days.