Cast Away Hashbrown Casserole

A few years back I discovered a delicious hashbrown casserole at our local Cracker Barrel restaurant and I just had to start making it myself. This is my version of the recipe and I hope you enjoy it. We’ve prepared it for breakfast as well as a side dish for dinner and holiday meals. Keep in mind that you can vary the amounts to your own liking.


  • 32-ounce bag of thawed hashbrowns
  • 1 stick of melted butter
  • 1 can of cream of chicken soup
  • 1/2 chopped sweet onion
  • 16 ounces of sour cream
  • 3 cups of cheddar cheese
  • 1 cup of parmesan cheese
  • salt and pepper to taste

Preheat your oven to 375 degrees and add all of the ingredients above in a big mixing bowl. I save one cup of the cheddar cheese for the topping. Once I’ve mixed all of the ingredients above in a big bowl, I spray a little Pam on my 9×13 baking dish and transfer the mixture into the baking dish and bake for 40 minutes before serving.


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