Cracker Barrel Copycat Hashbrown Casserole with Sausage

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.

In a large bowl, combine the thawed hashbrowns, cooked sausage, and diced onion.

In a separate bowl, mix together the sour cream, condensed cream of chicken soup, shredded cheddar cheese, and melted butter until well combined.

Pour the sour cream mixture over the hashbrown mixture and stir until everything is evenly coated. Add salt and pepper to taste.

Spread the mixture evenly into the prepared baking dish. If you’re using the crushed cornflakes, sprinkle them over the top.

Bake for 45 minutes to 1 hour, until the casserole is bubbly and the top is golden brown.

Let it cool slightly before serving.

For a bit of a kick, you can add some diced jalapeños or a dash of hot sauce to the mixture. If you’re not a fan of sausage, this recipe works well with cooked and crumbled bacon or even cooked ham. For a lighter version, consider using low-fat sour cream and cheese, and substituting Greek yogurt for half of the sour cream. You can also swap the condensed cream of chicken soup for a homemade version to control the ingredients and sodium levels.