Cracker Barrel’s hashbrown casserole has a serious fan club, and this version keeps everything people love about it while adding a buttery cornflake crunch on top. It’s the perfect side for brunch, potlucks, or just about any holiday table.

What Ingredients Do You Need To Make an Upgraded Cracker Barrel Hashbrown Casserole?

• Frozen Shredded Hash Browns
• Butter
• Onion
• Condensed Cream of Chicken Soup
• Sour Cream
• Sharp Cheddar Cheese
• Corn Flakes

How Do You Make an Upgraded Cracker Barrel Hash Brown Casserole?

Start by preheating the oven to 350 and greasing a 9×13 baking dish. Then, in a large bowl, whisk together most of the melted butter with the cream of chicken soup and sour cream. Whisking these together first gives you a smooth, creamy base, so you don’t end up with pockets of plain sour cream once everything is mixed. Stir in the onion, most of the cheddar, salt, and pepper. Dice the onion finely, since it goes in raw and needs to cook through and soften in the oven.

Now fold in the hash browns. Make sure they’re fully thawed first; frozen potatoes won’t coat evenly and will release water as they bake. Keep folding until every strand is covered in that cheesy mixture, then spread it into the dish and sprinkle the rest of the cheddar over the top.

For the topping, toss the crushed cornflakes with the remaining butter in a small bowl. Coating them in butter before they go on the casserole is what helps them toast up golden and stay crispy instead of drying out. Scatter them evenly over the cheese.

Bake uncovered for 40 to 45 minutes, until it’s deeply golden and bubbling around the edges. Leaving it uncovered lets the top crisp up while the inside turns creamy. Give it 5 minutes to rest so it sets up enough to scoop cleanly and enjoy!