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Cracker Barrel Hashbrown Casserole

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over head shot Cracker Barrel Hashbrown Casserole in a plate
If you love creamy and cheesy potatoes, this copycat Cracker Barrel hashbrown casserole recipe is for you.
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Table of Contents
  1. Cracker Barrel Hashbrown Casserole Ingredients
  2. How to Make This Cracker Barrel Hashbrown Casserole Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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 in a baking pan with a piece missing.

Cracker Barrel Hashbrown Casserole Ingredients

Cracker Barrel Hashbrown Casserole raw ingredients that are labeled

You’ll need:

  • 1 (10.5-ounce) can of 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, divided
  • 1 (30-ounce) bag 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 slighty but it will still make for a yummy cheesy casserole.

TOPPING: Add breadcrumbs on top of the cheese for a crunchy topping.

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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 the 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.

soup, sour cream, onion, garlic powder, salt, pepper, and cheddar cheese combined in a bowl

STEP THREE: Add hashbrowns and mix just until combined. 

mix hashbrowns in a bowl

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.

mixture on top of casserole dish with cheese and covered with aluminum foil on baking dish

STEP FIVE: 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 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.

Cracker Barrel Hashbrown Casserole on a baking dish

How To Serve

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 most any meal and truly the ultimate in comfort food. Our favorite recipes include twice baked potatoes and crack potatoes.

Storage

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 30-45 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.

close up shot of a piece of Cracker Barrel Hashbrown Casserole on a spoon

This copycat recipe is cheesy, so delicious, 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. Whip up a batch today and you won’t regret it.

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 buying them from the store, this would work just as well for this recipe.

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over head shot Cracker Barrel Hashbrown Casserole in a plate

Cracker Barrel Hashbrown Casserole

5 from 1 vote
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, divided
  • 30 ounces hashbrowns, shredded, 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

Sodium: 1414mg | Calcium: 331mg | Vitamin C: 13mg | Vitamin A: 708IU | Sugar: 2g | Fiber: 2g | Potassium: 539mg | Cholesterol: 64mg | Calories: 400kcal | Monounsaturated Fat: 6g | Polyunsaturated Fat: 2g | Saturated Fat: 12g | Fat: 24g | Protein: 14g | Carbohydrates: 33g | Iron: 2mg
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