Cracker Barrel Copycat Hashbrown Casserole with Sausage

A creamy, cheesy, and comforting hashbrown casserole loaded with savory sausage. This easy oven-baked dish is perfect for breakfast, brunch, or a hearty family dinner.

Ingredients

• 1 lb breakfast sausage
• 1 bag (30 oz) frozen shredded hash browns, thawed
• 1 can (10.5 oz) cream of chicken soup
• 2 cups shredded sharp cheddar cheese, divided
• 1 cup sour cream
• 1/2 cup finely chopped onion
• 1/2 cup milk
• 4 tablespoons butter, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, cook the sausage until browned and fully cooked. Break it apart as it cooks, then drain any excess grease.
3. In a large bowl, combine the cream of chicken soup, sour cream, milk, melted butter, garlic powder, onion powder, salt, and black pepper.
4. Stir in the thawed hash browns, cooked sausage, chopped onion, and 1 1/2 cups of the shredded cheddar cheese. Mix until everything is evenly combined.
5. Spread the mixture evenly into the prepared baking dish.
6. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
7. Cover with aluminum foil and bake for 35 minutes.
8. Remove the foil and continue baking for another 15–20 minutes, until the casserole is hot, bubbly, and golden brown on top.
9. Let it rest for about 5–10 minutes before serving.

Tips

• Thaw and drain the hash browns well to prevent the casserole from becoming watery.
• You can use mild, hot, or maple breakfast sausage depending on your preference.
• For an extra crispy top, broil for 1–2 minutes at the end, watching carefully.
• Leftovers can be refrigerated in an airtight container for up to 3–4 days.