This Copycat Cracker Barrel Hashbrown Casserole has all the taste of your restaurant favorite that you can enjoy at home!
- 2 lbs. frozen hashbrowns, thawed
- ½ cup melted butter
- 1 10 oz. can cream of chicken soup
- 1 pt. sour cream
- ½ cup chopped onion
- 2 cups grated cheddar
- 2 tsp. salt
- 1 tsp. pepper
- 2 cups crushed cornflakes
- ¼ cup melted butter
- Combine hashbrowns, melted butter, cream of chicken soup, sour cream, chopped onion, grated cheddar, salt and pepper in a 3 qt. casserole dish.
- Add crushed cornflakes to melted butter and sprinkle on top.
- Cover and bake at 350 for 60 minutes.
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