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.