Leisa's Hashbrown Casserole Recipe

This is a copycat of the Cracker Barrel Hashbrowns.

Ingredients

• 40 oz refrigerated hash brown potatoes (2 packages Simply Potatoes – never frozen)
• 16 oz sour cream (2 cups)
• 10.5 oz can cream of chicken soup
• ½ cup (1 stick) unsalted butter, melted
• 1 cup finely chopped yellow onion
• 1 Tbsp olive oil
• 16 oz shredded cheddar cheese (4 cups) – sharp or medium
• 1½ tsp kosher salt
• ¼ tsp garlic powder
• ¼ tsp black pepper

Optional Crispy Topping (highly recommended)

• 2 cups crushed Corn Flakes or Ritz crackers
• ¼ cup melted butter

Instructions

1. Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray.
2. Heat 1 Tbsp olive oil in a small skillet over medium heat. Sauté the chopped onion for 5 minutes until softened and translucent. Set aside.
3. In a very large bowl, combine:
   • Hash browns
   • Sour cream
   • Cream of chicken soup
   • Melted butter
   • Sautéed onions
   • 3½ cups of the shredded cheddar (reserve ½ cup for top)
   • Salt, garlic powder, and black pepper
4. Mix thoroughly (hands work best) until everything is evenly combined.
5. Spread mixture evenly into the prepared 9×13 dish.
6. Bake uncovered for 45–55 minutes until hot, bubbly, and golden on top.
7. (Optional but classic) In the last 15 minutes, sprinkle the reserved ½ cup cheese + the buttered Corn Flakes/Ritz topping over the casserole and return to oven until deep golden and crispy.