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Cracker Barrel-Style Hashbrown Casserole
Melissa Hart

Cracker Barrel-Style Hashbrown Casserole

This is unapologetically soft, cheesy casserole food. Crisp corners do most of the contrast work. Thaw and squeeze the potatoes before mixing or the center can stay watery. A wide baking dish gives you more browned edge.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 30 oz frozen shredded hash browns thawed
  • 2 cups shredded sharp cheddar
  • 10.5 oz condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup melted unsalted butter
  • 1/2 cup finely diced yellow onion
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 350°F and grease a 9-by-13-inch baking dish.
  2. Wrap the thawed hash browns in a clean towel and squeeze firmly until very little water drips out.
  3. Mix the potatoes, 1 1/2 cups cheddar, soup, sour cream, butter, onion, salt and pepper until evenly coated.
  4. Spread the mixture in the dish without compacting it and scatter the remaining 1/2 cup cheddar over the top.
  5. Bake for 45 to 50 minutes until bubbling in the center and browned around the edges, then rest for 10 minutes.