Cracker Barrel Potato Casserole

For me, it wouldn’t be Easter without ham paired with potato casserole like this Cracker Barrel potato casserole. It’s such a classic combination.

I have made many a potato casserole over the years and have several version posted on my site. Well, today I have another one to add to the collection. This version is a copycat version of the one from the Cracker Barrel restaurant.

Now to get the right look of the casserole, you really need to use a can of cheese soup but cream of chicken also works well and that is what I used when I made it for the photo. Another key component is colby jack cheese. It adds the that rich color and adds great flavor.

Cracker Barrel Potato Casserole

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Ingredients

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• 1 (32 oz) bag frozen shredded hashbrowns, thawed
• 1/2 cup melted butter
• 1 (10 3/4 oz) can cheddar cheese soup or cream of chicken soup
• 2 cups light sour cream
• 1/3 cup finely chopped onion
• 2 cups grated colby jack cheese, divided

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Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, combine the hashbrowns, butter, soup, sour cream, onion, and 1 1/2 cups of the cheese.
3. Spray a 9 x 13 inch baking pan with non-stick spray. Pour the potato mixture into the pan and spread out evenly. Top with the remaining 1/2 cup of cheese.
4. Bake at 350 degrees for 45-55 minutes until hot and bubbly. Serves 8-12.

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Recipe adapted from Spend with Pennies.