Homemade Copycat Cracker Barrel Hashbrown Casserole Recipe Best Instructions. 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, and pepper. spread the mixture into the prepared baking dish and top with the reserved ½ cup of cheese. Grease a 9 x 13 inch baking pan. spread the hashbrown potatoes in the pan. season with salt and pepper. melt the butter in a medium bowl in the microwave. add the onions, sour cream, and soup to the melted butter and mix together. pour the soup mixture over the potatoes. sprinkle the cheese on top.
Copycat Cracker Barrel Hashbrown Casserole 4 Building Our Story Combine drained hash browns, 2 cups colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl. spoon the mixture into the casserole dish, and sprinkle the remaining 1 2 cup of cheese over the top. bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes. Preheat the oven to 350 degrees f (175 degrees c). spray one 9×13 inch pan with non stick cooking spray. in a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. gently mix and pour into the prepared pan or dish. bake in the preheated oven until browned, about 35 minutes. Shred the block of colby cheese, finely dice the onion and melt the butter. in a 7x11 casserole dish, add the melted butter, can of cream of chicken soup, diced onions and cheese. stir until everything is well combined. add the hashbrowns on top and stir to combine. bake at 350 degrees for 45 50 minutes until the top is slightly golden brown. Preheat oven to 350° f. heat olive oil in a small skillet over medium heat and add the onions. soften for 5 minutes, then set aside. pat the thawed hashbrowns dry. set 1 cup of cheddar cheese aside for the top of the casserole, then combine all remaining ingredients in a large bowl, (hashbrowns included).
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