Rich, creamy and cheesy hash brown potatoes (aka funeral potatoes) are the ultimate cozy side dish. Enjoy your favorite Cracker Barrel classic at home with this foolproof copycat hash brown casserole recipe!
Preheat oven to 375° Fahrenheit. Prepare a 9"x13" casserole by spraying it with cooking oil spray.
In a large bowl, mix together hash browns, 2 cups cheddar cheese, sour cream, soup, chopped onions, melted butter, and pepper.
Pour hash brown casserole ingredients into the prepared casserole dish and top with remaining 1/2 cup of grated cheese.
Bake for 45-50 minutes, or until hot and bubbly and golden on top, and edges are puffy.
Notes
Leftovers will keep well for up to 4 or 5 days in the refrigerator. Let the casserole cool completely and transfer to a sealed container before placing in the fridge.If you plan to make this dish in advance and freeze, I suggest you use a foil container: Not only is it freezer-safe, but the container can be safely used in the oven as well to reheat it.Prepare the casserole as directed, without baking, and refrigerate for up to 3 days.Or prepare casserole without baking in a freezer-safe container, cover with a layer of aluminum foil, and freeze for up to 3 months. Again, a foil casserole pan works really well here. Then bake from frozen (do not defrost) as directed, plus an extra 15 minutes or so until it's heated throughout and the cheese is golden.