Cracker Barrel Hashbrown Casserole

With its shredded potatoes, decadently rich shredded cheddar, and chunks of crispy bacon this Cracker Barrel Hashbrown Casserole is so easy to make and only needs 8 ingredients! Serve at breakfast with fluffy scrambled eggs, as a cheese-y side dish, or bring to your next potluck!

4.50 from 2 votes

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Course: Side Dishes

Cuisine: American

Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings: servings

Author: Jennifer Stewart

Ingredients

2 pounds about 4-5 russet potatoes (peeled & shredded)
½ cup butter melted
10.5 ounces cream of chicken soup
8- ounces sour cream
½ cup yellow onion diced
12- ounces bacon cooked & crumbled
2 cups cheddar cheese shredded
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon paprika

Instructions

Heat the oven to 350 degreesF. Prepare a 9x13 baking dish with cooking spray.
Spread the shredded potatoes out on some towels and pat dry to remove as much of the moisture as possible.
Combine all of the ingredients in a large bowl, reserving half of the shredded cheese for topping.
Spread the potato mix in a prepared 9x13 baking dish, topping the mix with the rest of the shredded cheese.
Bake for 45-50 minutes, until the cheese on top starts to bubble.
Remove from oven and enjoy!

Notes

Start checking the casserole at 45 minutes and keep an eye on it to avoid over-browning.
We love to use leftover potatoes to make this, it’s a quick and easy way to use them up before they go bad.
Use frozen shredded hash brown potatoes if you prefer the shortcut.
Be sure to generously grease your baking dish prior to assembling, this will help avoid sticking.
If you love a lot of color on the top of your casseroles; bake your casserole and then broil to achieve that perfectly brown, crispy top!
If you prefer a crunchy top; mix panko or breadcrumbs with melted butter and sprinkle over the top before baking.

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