My favorite part of Thanksgiving (and, in our family, also Christmas) dinner are the casseroles. Calories don’t count in casseroles! Dish after dish of buttery and/or cheesy and/or creamy goodness.
And this one is the cheesiest, creamiest on the menu.
If you’ve ever had the hashbrown casserole side dish at Cracker Barrel, this is a copycat version of that. And everyone loves it.
I made this for a work potluck last week and the serving dish was practically licked clean. Bring this to your next potluck and see for yourself!
30 ounces frozen shredded hashbrowns, thawed (I throw them in the fridge about a day before I want to make this)
½ cup melted butter
1 can cheddar cheese soup
1 1/2 cups sour cream
1 cup chopped onion (I prefer frozen so it’s softer)
2 cups shredded cheddar cheese (try half mild, half sharp if you’re adventurous!)
1/2 teaspoon pepper
Tony’s to taste
Preheat the oven to 400 degrees.
Spray a 13×9 pan with cooking spray.
In a large bowl, combine the potatoes and cheddar cheese.
In a medium bowl, mix together the melted butter, sour cream, cheddar cheese soup, onion, and pepper.
Pour into the large bowl of potatoes and cheese and mix until uniform.
Pour into prepared pan. (If you’d like to top with additional cheese, you can — but it’s plenty cheesy the way it is!)
Sprinkle Tony’s evenly across the top. I like to start in a corner and gently shake it diagonally across the whole pan.
Bake 45-60 minutes until bubbly and golden brown.