Oh So Yummy Cheesy Onion Hashbrown Casserole
Breakfast, Lunch and Dinner
Have you ever had Cracker Barrel’s Hashbrown Casserole? I will go there simply because of their hashbrown casserole! Wanting to make it myself, I nailed it the first time because it is just so easy to make! It isn’t quite the same as Cracker Barrel as I use Monterey Jack cheese in mine (although you could easily use cheddar cheese instead to make it like Cracker Barrel’s) but it is just as delicious or maybe even MORE delicious! Maybe I am just partial haha.
I LOVE how I can make it for any meal of the day. It can be the main course for breakfast or a side dish for lunch or dinner. You just HAVE to try it! You won’t want any other hashbrown casserole recipe after you make this so make sure you bookmark it!
Prep Time – 15 minutes Cook Time – 45 to 60 minutes
- 1/3 cup butter
- 1 large onion, chopped
- 16-ounce container sour cream
- 10.5 ounce can cream of celery soup
- 8 ounce Monterey Jack cheese (you can also use cheddar or use a mixed blend)
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 30 ounces frozen shredded hashbrowns (thawed)
- 2-3 cups plain potato chips, crushed
Preheat oven to 350 degrees. Lightly rub butter on the bottom of the casserole dish.
Melt butter in skillet and add chopped onions. Sautee until onions are golden brown. I could eat a bowl of just the onions by themselves!
In a large bowl, mix together sauteed onions, sour cream, cream of celery, cheese, garlic powder, salt, pepper, and hashbrowns. Mix well.
Pour the mixture into buttered 9×13 casserole dish. Sprinkle crushed chips on top evenly. Bake for 45 minutes to an hour until casserole is hot and bubbly.
This recipe takes hardly any prep time and is extremely easy! Anyone can make this and it turn out delicious. Enjoy! Let me know in the comments if you make it and what you think!!