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freshly baked cheesy potato casserole in a brown dish with napkins and forks on the side

Vegetarian Hashbrown Casserole (Cracker Barrel Copycat)


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Ingredients

Scale

32 ounces frozen shredded hash browns, thawed

1 1/2 cups Colby cheese, shredded

8 tablespoons butter, melted and divided

1 large onion, diced fine or shredded, about 3/4 cup

1 can cream of cheddar soup (10 1/4 ounce can of condensed soup)

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper


Instructions

  1. Preheat oven to 375℉. Grease a 9x13 casserole dish with one tablespoon of butter and set aside.
  2. Combine completely thawed hash browns, melted butter, diced or shredded onion, condensed soup, salt, black pepper and 1 1/4 cup of shredded Colby cheese in a large mixing bowl, reserving 1/4 cup of shredded Colby cheese. Mix well to combine the ingredients. Transfer the potato mixture to the greased casserole dish and scatter the remaining 1/4 cup of shredded cheese over the top of the casserole.
  3. Bake hash brown casserole for 45-50 minutes, until bubbly and golden brown around the edges.
  4. Broil for the final 2-3 minutes for a deeper brown and crispy topping. Serve with your favorite dishes on any occasions. 

Notes

Substitute cheddar cheese or your favorite shredded cheese mix.

  • Prep Time: 10
  • Cook Time: 50
  • Category: Easy Recipes
  • Method: Bake
  • Cuisine: American