Cracker Barrel Hashbrown Casserole

I love the hashbrown casserole at Cracker Barrel. I’ve tried to replicate at home, but never had any luck until a friend passed on this super easy copycat recipe.



  • 1 two pound bag, frozen hash browns, frozen
  • 1 medium-sized onion, chopped finely
  • 6 tablespoons margarine, melted
  • 1 pound low-fat sour cream
  • 8 ounces low-fat Cheddar or Colby cheese, shredded
  • 1 can (10.5 ounce) low sodium cream of chicken soup
  • 4 tablespoons margarine, melted
  • cornflakes, crushed if desired


  • Preheat oven to 350 degrees F.
  • Place single layers of Potatoes, onions, six tablespoons of margarine, sour cream, cheese and soup. Top wth crushed cornflakes.
  • Drizzle the cornflakes with 4 tablespoons margarine. Bake at 350 for 60 minutes or until bubbling.
  • Makes 12 Servings

Nutritional Info Per Serving: Calories 153, Total Fat 5 g, Protein 7 g, Carbs 19 g, Sodium 134 mg,
Fiber 2 g

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