10 mins

45 mins

32 ounces frozen shredded hash browns thawed
½ cup melted butter
1 can ounces condensed cream of chicken soup
16 ounces sour cream
½ cup finely diced onion
2 cups shredded Colby cheese or cheddar cheese, divided

¼ teaspoon black pepper
¼ teaspoon salt

Preheat oven to 350°F. Grease a 9x13-inch casserole dish. In a large bowl, combine thawed hashbrowns, melted butter, cream of chicken soup, sour cream, onion, 1 ½ cups of cheese, salt & pepper (I like to mix it all well with my hands). Spread the mixture into the prepared baking dish and top with the reserved ½ cup of cheese. Bake for 45-55 minutes or until hot and bubbly.

Nothing says comfort like a bubbling dish of cheesy hashbrown casserole, a guilty pleasure that finds its way onto our table every Thanksgiving! Inspired by family gatherings and that universal craving for hot, melty potatoes, this classic crowd-pleaser blends creamy nostalgia with pure deliciousness. Whether it’s the holidays or just a cozy Sunday morning (hint: makes for great leftovers!), everyone loves diving into this irresistible comfort food classic.

This is the Cracker Barrel copycat recipe, and I've never felt a need to modify it as it comes out perfectly each time!