For the life of me, I could not figure out why my hashbrown casserole recipe tasted so different from Cracker Barrel’s recipe (which I love). I mean really, are there that many ways to make hashbrown casserole? I had gotten so close but it was missing something. So,when my husband and I went to Cracker Barrel last weekend, I asked our server what was in the hashbrown casserole that gave it that Cracker Barrel flavor. The answer–sour cream, real cheese (not cheese soup) and no corn flakes.
I came home, played with my recipe some more, and got it. This tastes just like the real thing! Here’s what I used:
1 package (30 oz.) frozen hashbrowns
1 stick butter, melted
1 can cream of chicken soup
16 oz. container of sour cream
1/2 c. finely chopped onion
2 c. shredded cheddar cheese
1/2 tsp. salt
1/4 tsp pepper
1. Preheat oven to 350 degrees.
2. Mix all ingredients together and spread it out in a 9 x 13 casserole dish.
Bake for 45 minutes. Remove from oven and let cool.
That’s it! For more homestyle recipe ideas, check out the Recipes page!