This cracker barrel copycat hashbrown casserole with sausage is a comforting, hearty dish that's perfect for breakfast, brunch, or even dinner. The origins of this dish lie in the beloved Southern comfort food genre, combining creamy, cheesy potatoes with savory sausage for a crowd-pleasing recipe. Whether you're reminiscing about your last visit to Cracker Barrel or simply want to bring some Southern hospitality into your kitchen, this dish is sure to delight.
This hashbrown casserole pairs wonderfully with a light green salad or roasted vegetables to balance out the richness. For breakfast, consider serving it alongside scrambled eggs or fresh fruit to add a refreshing contrast. If you're making it for dinner, some cornbread or a simple tomato and cucumber salad can make a great accompaniment.
Cracker Barrel Copycat Hashbrown Casserole with SausageServings: 8
Ingredients1 (30 oz) package frozen shredded hashbrowns, thawed
1 pound breakfast sausage, cooked and crumbled
1 small onion, finely diced
1 cup sour cream
1 can (10.5 oz) condensed cream of chicken soup
2 cups shredded cheddar cheese
1/2 cup melted butter
Salt and pepper to taste
1/2 cup crushed cornflakes (optional, for topping)
DirectionsPreheat your oven to 350°F (175°C) and grease a 9x13 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.
Variations & TipsFor 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.
