October 23, 2023
Review RecipeCracker Barrel Hashbrown Casserole
If you love creamy and cheesy potatoes, this copycat Cracker Barrel hashbrown casserole recipe is for you.
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If you are completely addicted to the amazing Cracker Barrel hashbrown casserole, now you can make it in the comfort of your own home. This easy casserole recipe is made with shredded hashbrowns and a rich, creamy cheese sauce before being topped with even more cheesy goodness, yum!
Cracker Barrel Hashbrown Casserole Ingredients
You’ll need:
- 1 (10.5-ounce) can of cream of chicken soup
- 1 cup of sour cream
- ½ cup of yellow onion, chopped small (about ½ of a medium onion)
- 2 teaspoons of garlic powder
- 2 teaspoons of salt
- ½ teaspoon of black pepper
- 2 cups of sharp cheddar cheese, shredded, divided in half
- 1 (30-ounce) bag of shredded hashbrowns, thawed/room temperature
PRO TIP:
If you have purchased frozen hashbrowns, then you need to plan ahead for this recipe and allow your hashbrowns to thaw according to your package directions.
If you are able to find the hashbrowns in the refrigerated section of your grocery store, then you are all set and can make this recipe when ready.
Substitutions And Additions
MIX-INS: Add bacon, ham, shredded chicken, broccoli, or jalapeños for a little something extra in this already amazing recipe.
CHEESE: You can substitute mild or extra sharp cheddar in this recipe if that is your preference, and it will still taste delicious.
CREAM SOUP: If you don’t want to use cream of chicken soup, you can also use cream of mushroom soup or cream of celery soup.
It will alter the taste slightly, but it will still make for a yummy cheesy casserole.
TOPPING: Add breadcrumbs on top of the cheese for a crunchy topping.
How To Make This Cracker Barrel Hashbrown Casserole Recipe
OUR RECIPE DEVELOPER SAYS
You can make this easy recipe up to 24 hours ahead of time, and store it in the fridge covered with aluminum foil, before baking.
Allow it to come to room temperature before baking. This is an important step to avoid cracking your casserole dish. If you put a very cold dish into a very hot oven you are risking a dangerous situation in the kitchen.
STEP ONE: Preheat the oven to 350°F. Spray a 2½-quart casserole dish with cooking spray. Set aside.
STEP TWO: In an extra-large bowl, add the cream of chicken soup, sour cream, chopped yellow onion, garlic powder, salt, black pepper, and 1 cup of shredded sharp cheddar cheese. Stir to combine and evenly incorporate all the ingredients together.
PRO TIP:
I like to use an 8-ounce block of cheddar cheese and shred it myself to get 2 cups.
I find that the pre-shredded cheeses do not melt as nicely in recipes due to the additives added to them to prevent clumping while in the bags.
STEP THREE: Add hashbrowns and mix just until combined.
STEP FOUR: Transfer the hashbrown mixture to the prepared casserole dish.
Spread the remaining 1 cup shredded sharp cheddar cheese in an even layer on top of the casserole and cover it with aluminum foil.
STEP FIVE: Bake the Cracker Barrel hashbrown casserole for 30 minutes, covered with foil.
Remove the foil and bake for an additional 15 minutes, uncovered, or until the casserole is bubbling and the cheese is melted and lightly golden.
Allow it to cool for 5 minutes on the counter before serving.
PRO TIP:
This loaded hashbrown casserole should be served while warm for best results.
How To Serve This Hash Brown Casserole
This is the perfect side dish along with green beans and parmesan pork chops, to make a complete meal on a busy weeknight.
This cheesy casserole would also make a delicious breakfast that the entire family would love for a special treat. Serve it on a holiday morning, along with our sheet pan eggs.
Potato dishes are the best side dish for almost any meal and truly the ultimate in comfort food. Our favorite recipes include twice baked potatoes and crack potatoes.
MORE BREAKFAST RECIPES
Storing This Recipe For Hashbrown Casserole
IN THE FRIDGE: You can store leftovers in the refrigerator in an airtight container for up to 3 days.
You can reheat individual servings in the microwave for 30 to 45 seconds.
IN THE FREEZER: Store this tasty dish in the freezer for up to three months, covered in aluminum foil or in an airtight container.
This copycat Cracker Barrel hashbrowns casserole recipe is cheesy and completely irresistible. It’s just as delicious as the real thing that you can order from Cracker Barrel, and only needs a handful of ingredients to make it at home.
Frequently Asked Questions
Can I make this dish ahead of time?
This simple recipe is a great dish to make ahead of time. Prepare the dish, cover it with foil, and store it in the fridge for up to 24 hours before baking. Make sure you let it come to room temperature before putting it in the oven.
Do I have to thaw the hashbrowns first?
You need to thaw the hashbrowns first before making this Cracker Barrel copycat hashbrown casserole recipe.
The consistency is much better if you thaw them out prior to assembly. It would also take twice as long for the casserole to bake if the hash browns are frozen.
Can I shred my own potatoes for this copycat recipe for Cracker Barrel’s hashbrown casserole?
If you prefer to shred your own potatoes rather than buy them from the store, this would work just as well for this recipe.
More Recipes You’ll Love
- Cherry Breakfast Braid
- Sausage Breakfast Casserole
- Sausage Egg and Cheese Breakfast Sliders
- Biscuits and Gravy Breakfast Casserole
- Ground Beef Casserole
- Hamburger Hash
- Tater Tot Casserole Recipe
- Raspberry Breakfast Braid
- Crockpot Breakfast Casserole
- Ham and Cheese Sliders
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- Loaded Baked Potato Salad
- Air Fryer Baked Potato
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- Broccoli Slaw
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- Pineapple Glaze for Ham
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- Donut Sandwich
Cracker Barrel Hashbrown Casserole
If you love creamy and cheesy potatoes, this copycat Cracker Barrel hashbrown casserole recipe is for you.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Ingredients
- 10.5 ounces cream of chicken soup
- 1 cup sour cream
- ½ cup yellow onion, chopped small (about ½ of a medium onion)
- 2 teaspoons garlic powder
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 cups sharp cheddar cheese, shredded and divided in half
- 30 ounces hashbrowns, shredded and thawed/room-temperature
Instructions
- Preheat oven to 350°F. Spray a 2½-quart casserole dish with cooking spray. Set aside.
- In an extra-large mixing bowl, add the cream of chicken soup, sour cream, chopped yellow onion, garlic powder, salt, black pepper and 1 cup of the shredded sharp cheddar cheese. Stir to combine and evenly incorporate all the ingredients together.
- Add hashbrowns and mix just until combined.
- Transfer the hashbrown mixture to the prepared casserole dish. Top the mixture with the remaining 1 cup shredded sharp cheddar cheese and cover it with aluminum foil.
- Bake the Cracker Barrel hashbrown casserole for 30 minutes covered with the foil. Remove the foil and bake for an additional 15 minutes, uncovered, or until the casserole is bubbling and the cheese is melted and lightly golden. Allow to cool for 5 minutes on the counter before serving.
Notes
- If you have purchased frozen hashbrowns, then you need to plan ahead for this recipe and allow your hashbrowns to thaw according to your package directions. If you are able to find the hashbrowns in the refrigerated section of your grocery store, then you are all set and can make this recipe when ready.
- You can make this easy recipe up to 24 hours ahead of time, and store it in the fridge covered with aluminum foil, before baking. Allow it to come to room temperature before baking. This is an important step to avoid cracking your casserole dish. If you put a very cold dish into a very hot oven you are risking a dangerous situation in the kitchen.
- I like to use an 8-ounce block of cheddar cheese and shred it myself to get 2 cups. I find that the pre-shredded cheeses do not melt as nicely in recipes due to the additives added to them to prevent clumping while in the bags.
- This loaded hashbrown casserole should be served while warm for best results.
Nutrition
Calories: 400kcal | Carbohydrates: 33g | Protein: 14g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 64mg | Sodium: 1414mg | Potassium: 539mg | Fiber: 2g | Sugar: 2g | Vitamin A: 708IU | Vitamin C: 13mg | Calcium: 331mg | Iron: 2mg
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Comments
Joe says
Delicious – great for breakfast, brunch, or a side.