This is heaven! I could devour it daily and never get sick of it.

This recipe brings the beloved flavors of Cracker Barrel’s hashbrown casserole, enhanced with savory breakfast sausage, right to your kitchen. It’s a hearty and satisfying dish perfect for breakfast, brunch, or even a comforting side.

Ingredients:

Instructions:

1. Preheat oven and prepare dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or butter.
2. Combine hashbrowns, sausage, and onion: In a large mixing bowl, combine the thawed shredded hashbrowns, cooked and crumbled breakfast sausage, and finely diced onion. Stir well to distribute the ingredients evenly.
3. Mix creamy sauce: In a separate bowl, whisk together the sour cream, condensed cream of chicken soup, shredded cheddar cheese, and melted butter until the mixture is smooth and well combined.
4. Combine hashbrown mixture and sauce: Pour the creamy sour cream mixture over the hashbrown and sausage mixture in the large bowl. Stir thoroughly until everything is evenly coated with the sauce. Season with salt and pepper to taste.
5. Transfer to baking dish: Spread the entire mixture evenly into the prepared 9×13 inch baking dish.
6. Add cornflake topping (optional): If you desire a crispy topping similar to Cracker Barrel’s, sprinkle the crushed cornflakes evenly over the top of the casserole.
7. Bake: Bake in the preheated oven for 45 minutes to 1 hour, or until the casserole is bubbly around the edges and the top is golden brown. The exact baking time may vary depending on your oven.
8. Cool slightly and serve: Remove the casserole from the oven and let it cool slightly for a few minutes before serving. Enjoy this hearty and flavorful dish!