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This Hashbrown Casserole Recipe is the perfect complement to many dinner dishes, and is a MUST HAVE for Easter, Thanksgiving, and Christmas!

Hashbrown Casserole

When my family eats dinner at Cracker Barrel, a favorite side dish to order is Hashbrown Casserole.

I have seen a few variations around, but none that everyone in my family loved as much as the restaurant version.

Finally, after a few rounds of trial and error, this is the result that works best for us.

Best of all, everyone says it tastes BETTER the 2nd day as leftovers.

One 9×13 size dish is the perfect size for 2 meals (until the boys get a little older!), so I always plan back to back meals that this will work well with.

This is also an excellent choice for potluck dinners, and disposable pans work very well so you don’t have to worry with clean up or keeping track of a dish!

Spray your pan with non-stick cooking spray.

Saute your onions in a saucepan with a dab of butter, until they are clear.

Next, prepare your hash browns.

I have found that 1/2 bag of frozen hash browns, un-thawed in the refrigerator the day you are cooking, works best for us.

Some may prefer fresh potatoes.

Mix your soup, sour cream, melted butter, salt & pepper, cheese, and sauteed onions in a bowl, add in the hash browns to mix well, then pour into the baking dish.

Place in the oven and bake at 350 for 1 hour.

Meanwhile, crush your Corn Flakes into tiny bits.

I use my clean hands, and it works best in my measuring cup.

Melt your butter on the stove and then pour over the corn flakes, mixing well.

When the hour is up, remove the dish from the oven, pour the cornflake mix on top, spreading the entire pan, and return to the oven for 15 minutes.

Serve to your family, with your meal of choice.

For us, this is a MUST HAVE for Thanksgiving, and all other major holidays.

They would mutiny if I ever failed to make it 🙂

This pairs perfectly with Sprite Rolls!

Yield: 12

Hashbrown Casserole

Print

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 25 minutes

Ingredients

• 2 lbs Hashbrowns Shredded Potatoes
• 1 Stick Butter
• 1 tsp salt
• 1/2 tsp pepper
• 1 can Cream of Chicken
• 1 cup Sour Cream
• 1 cup chopped onion
• 1 cup shredded cheddar cheese
• 2 cups crushed corn flakes - add an additional 3 tbsp butter

Instructions

Spray your pan with non-stick cooking spray.

Saute your onions in a pan with a dab of butter, until they are clear.

Prepare your hashbrowns. I have found that 1/2 bag of frozen hashbrowns, un-thawed in the refrigerator the day you are cooking, works best for us. Some may prefer fresh potatoes.

Mix your soup, sour cream, melted butter, salt & pepper, cheese, and sauteed onions in a bowl, add in the hash browns to mix well, then pour into the baking dish.

Place in the oven and bake at 350 for 1 hour.

Crush your Corn Flakes into tiny bits.

Melt your butter on the stove and then pour over the corn flakes, mixing well.

When the hour is up, remove the dish from the oven, pour the cornflake mix on top, spreading the entire pan, and return to the oven for 15 minutes.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 428Total Fat: 32gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 51mgSodium: 1009mgCarbohydrates: 32gFiber: 3gSugar: 3gProtein: 6g

These are a few of the items I find useful in my own kitchen when preparing this Hashbrown Casserole Recipe:

Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -13.2 INCH x 8.9inch x 2 inchOXO Good Grips Box GraterPyrex 4-Piece Glass Measuring Cup SetHash Browns: An Easy Hash Brown Cookbook with Delicious to Enjoy Hash Browns (2nd Edition)Fun Fall FoodsHash Brown Potato Casserole Recipes (Family Casserole Recipes Book 37)

Don’t miss these additional delicious Side Dish Recipes here at When Is Dinner:

• Roasted Green Beans
• Fried Okra
• Loaded Cream Cheese Corn
• Instant Pot Baked Beans
• Deviled Eggs