Cheesy Hashbrown Casserole
A beloved comfort classic, this creamy and cheesy hashbrown casserole delivers hearty flavor with minimal preparation. Ideal for breakfast gatherings or as a savory side dish, it bakes to golden perfection with a rich, velvety texture reminiscent of the Cracker Barrel favorite.
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Servings: 10
Ingredients
- 2 cups shredded Colby cheese divided (or substitute with cheddar)
- ½ cup finely diced onion
- ¼ teaspoon black pepper
- 32 ounces frozen shredded hash browns thawed
- 10.5 ounces condensed cream of chicken soup or use cream of cheddar
- 16 ounces sour cream
- ½ cup melted butter
Instructions
- Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the thawed hash browns, melted butter, condensed soup, sour cream, diced onion, 1½ cups of shredded cheese, and black pepper. Mix thoroughly until the ingredients are evenly incorporated.
- Transfer the mixture into the prepared casserole dish, spreading it out evenly.
- Sprinkle the remaining ½ cup of shredded cheese over the top.
- Bake for 45 to 55 minutes, or until the casserole is hot throughout and the top is golden and bubbling.
Notes
For a crispier top, broil for the final 2–3 minutes of baking, keeping a close eye to prevent over-browning.