Cracker Barrel Hashbrown Casserole for a Crowd
Cracker Barrel Hashbrown Casserole is a large batch recipe for easy cheesy potatoes cooked to creamy buttery perfection for a crowd of 20, 50, or even 100 people. This no fail, copycat Cracker Barrel recipe is always a crowd-pleaser.
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Calories: 403kcal
Servings:
Equipment
Ingredients
- 60 ounces shredded hash browns thawed if frozen
- 1 cup unsalted butter melted
- 22.6 oz condensed cream of chicken soup (one 22.6 oz family-sized can or two regular 10.5 oz cans)
- 32 oz sour cream
- 2 Tbsp dried minced onion or 1 cup fresh chopped onion
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 lb shredded Colby-Jack cheese divided
- 1 lb shredded sharp cheddar cheese divided
- cooking spray
Instructions
- Heat oven to 400℉.
- In a large bowl or hotel pan, combine the butter, soup, sour cream, onion, salt, and pepper.
- Stir in 3/4 lb each Colby-Jack and cheddar cheeses (reserving 1 cup each for topping).
- Stir in the potatoes.
- Transfer mixture to a one hotel pan or divide between two (13 x 9) bake dishes (sprayed with cooking spray).
- Top with the reserved 1 cup each Colby-Jack and cheddar cheeses.
- Bake at 400℉ for 80 minutes or until potatoes are cooked soft in the center.
Notes
If dividing this recipe between tow 13x9-in bake dishes, the cooking time will shorten to about an hour.
If the top starts to get too browned while cooking, lay a large piece of foil loosely overtop while potatoes finish cooking.
Nutrition
Calories: 403kcal | Carbohydrates: 27g | Protein: 15g | Fat: 26g | Saturated Fat: 15g | Monounsaturated Fat: 2g | Cholesterol: 90mg | Sodium: 368mg | Potassium: 151mg | Fiber: 1g | Sugar: 4g