Cracker Barrel Hashbrown Casserole (Copycat Recipe)

This cheesy, creamy hashbrown casserole tastes just like the original and is perfect for breakfast, brunch, or as a side dish.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 1

Course: Breakfast, Side Dish

Cuisine: American

Calories: 485

Ingredients Method Nutrition Notes

Ingredients

  

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• 1 small onion, finely chopped
• 1 tablespoon California olive oil
• 28-32 ounces frozen shredded hash browns thawed and patted dry
• 1/2 cup unsalted butter 1 stick, melted
• 1 can (10.5 oz) cream of chicken soup condensed
• 2 cups sour cream 16 ounces
• 2 1/2 cups sharp cheddar cheese shredded, divided
• 1/3 teaspoon black pepper freshly ground

Method

 

1. Preheat your oven to 350°F.
2. In a small skillet, warm the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Set aside.
3. Pat the thawed hash browns dry with paper towels to remove excess moisture.
4. In a large bowl, combine the cooked onion, melted butter, cream of chicken soup, sour cream, 1 1/2 cups of the cheddar cheese, and the pepper. Fold in the hash browns until evenly coated.
5. Lightly grease a 9x13-inch baking dish. Transfer the hash brown mixture to the dish and spread it into an even layer. Sprinkle the remaining 1 cup of cheddar cheese on top.
6. Cover the dish with foil and bake for 45 minutes.
7. Remove the foil, increase the oven temperature to 400°F, and bake for an additional 10-15 minutes, until the top is golden and crisp.
8. Let the casserole rest for 10 minutes before serving. This helps it set and makes slicing easier.

Nutrition

Calories: 485kcalCarbohydrates: 28gProtein: 16gFat: 36gSaturated Fat: 20gCholesterol: 90mgSodium: 820mgFiber: 2gSugar: 3g

Notes

For a make-ahead option, assemble the casserole the night before (without the top cheese), cover, and refrigerate. Add the cheese just before baking and add 10 minutes to the covered bake time.

To thaw hash browns quickly, microwave them on defrost for 2-3 minutes, then pat dry.

For a slow cooker version, assemble as directed, place in a greased slow cooker, and cook on low for 4-5 hours or high for 3 1/2 hours. Add the remaining cheese during the last 15 minutes, cover until melted.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven, covered, for 20-25 minutes, or in the microwave.

This casserole freezes well for up to 3 months. Thaw in the refrigerator before reheating.

If you prefer a lighter version, use reduced-fat sour cream and cream of chicken soup, and cut the butter to 1/4 cup.

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Why This Hashbrown Casserole Works

You know that feeling when you’re sitting on a wooden rocking chair on the porch of a Cracker Barrel, and the smell of comfort food just hits you? That’s the exact moment I decided I needed to figure out how to make this casserole at home. And let me tell you, after testing this recipe four times (yes, four times, my family was thrilled), I finally cracked the code.

This Cracker Barrel hashbrown casserole is everything you want it to be. It’s creamy, it’s cheesy, it’s got that golden crust on top that just begs to be scooped up. But what really makes it work is the balance of ingredients. The sour cream gives it that tangy richness, the cream of chicken soup adds a savory depth, and the sharp cheddar brings it all home. Plus, it’s a comfort food side dish that’s easy enough for a weeknight but impressive enough for a potluck.

What’s the secret? It’s all about the technique. Patting those hash browns dry, sautéing the onion until it’s soft and sweet, and getting that perfect bake time. Trust me, once you make this, you’ll never go back to the boxed version.

Ingredient Notes

Let’s talk about what goes into this Cracker Barrel copycat recipe. The ingredients are simple, but each one plays a crucial role. Here’s what you need and why:

• Frozen shredded hash browns: The base of the dish. You’ll need a 28-32 ounce bag. Thaw them completely and pat them dry. This is non-negotiable if you want a creamy, not watery, casserole.
• Cream of chicken soup: This adds a savory, creamy element that’s signature to the Cracker Barrel hashbrown casserole. Don’t worry about chicken pieces the soup is smooth and blends right in.
• Sour cream: Full-fat sour cream is your friend here. It gives the casserole that tangy, rich creaminess. Low-fat versions can make the texture a bit watery.
• Sharp cheddar cheese: Use sharp cheddar for the best flavor. Mild cheddar just won’t cut it. You’ll need 2 1/2 cups total 1 1/2 cups mixed in and 1 cup on top.
• Unsalted butter: Melted butter adds richness and helps bind everything together. One stick (1/2 cup) is just right.
• Onion: A small onion, finely chopped and sautéed, adds a subtle sweetness that balances the richness.
• Black pepper: Freshly ground black pepper adds a little kick. Don’t skip it.

If you’re looking for a vegetarian option, you can swap the cream of chicken soup for cream of mushroom soup. Just check the labels to make sure it’s vegetarian-friendly. And for a gluten-free version, look for gluten-free canned soups they’re widely available at stores like Whole Foods or Ralphs.

Step-by-Step Instructions

Okay, let’s get cooking. I’m going to walk you through the four main stages of making this hashbrown casserole recipe. Don’t worry, it’s easier than you think.

Stage 1: Prep the Onion

First things first, preheat your oven to 350°F. Then, grab a small skillet and warm a tablespoon of olive oil over medium heat. Add the finely chopped onion and cook it until it’s soft and translucent, about 5 minutes. You want it to be sweet and tender, not browned or crispy. Set it aside to cool slightly.

Stage 2: Mix the Creamy Base

While the onion is cooking, pat your thawed hash browns dry with paper towels. You want to get as much moisture out as possible this is the key to a non-soggy casserole. In a large bowl, combine the cooked onion, melted butter, cream of chicken soup, sour cream, 1 1/2 cups of the shredded cheddar cheese, and the black pepper. Stir it all together until it’s smooth and creamy. Then, fold in the hash browns until every shred is evenly coated.

Stage 3: Assemble and Bake

Lightly grease a 9×13-inch baking dish. Transfer the hash brown mixture to the dish and spread it into an even layer. Sprinkle the remaining 1 cup of cheddar cheese on top. Cover the dish with foil and bake for 45 minutes. This covered baking time allows the casserole to cook through without the cheese burning.

Stage 4: Crisp the Top

After 45 minutes, remove the foil and increase the oven temperature to 400°F. Bake for another 10-15 minutes, until the top is golden and bubbling. You’ll know it’s done when the cheese is melted and the edges are slightly crispy. Let the casserole rest for 10 minutes before serving. This helps it set and makes slicing easier. I know it’s hard to wait, but trust me, it’s worth it.

Pro Tips for Perfect Results

I’ve made this Cracker Barrel hashbrown casserole more times than I can count, and I’ve learned a few things along the way. Here are my best tips for nailing it every time:

• Pat those hash browns dry. This is the single most important step. If you skip it, your casserole will be watery. Use paper towels or a clean kitchen towel to press out as much moisture as possible.
• Use full-fat sour cream. Low-fat or non-fat sour cream has more water, which can make the casserole soggy. Full-fat gives you that rich, creamy texture.
• Don’t overmix. When you fold in the hash browns, just mix until they’re coated. Overmixing can break down the potato shreds and make the casserole mushy.
• Let it rest. That 10-minute rest after baking is crucial. It allows the casserole to set up so you get clean slices instead of a messy scoop.
• For a crunchy topping: If you want extra crunch, you can substitute some of the reserved cheese with crushed corn flakes or Panko bread crumbs mixed with melted butter. Just sprinkle it on top before the final bake.

Here’s a little secret my grandma taught me: if your casserole looks a little liquidy going into the oven, don’t panic. It sets up as it bakes. The cream of chicken soup and sour cream thicken beautifully.

Variations and Add-Ins

This recipe is perfect as is, but if you want to mix things up, here are some ideas. Remember, these are optional additions the base recipe is already amazing.

• Add protein: Fold in 1-2 cups of cooked, shredded chicken or turkey for a heartier dish. Great for using up leftovers.
• Add veggies: Sautéed broccoli, chopped green onions, or diced bell peppers can add color and flavor. Just make sure to cook them first to remove excess moisture.
• Spice it up: Add a diced jalapeño or a pinch of red pepper flakes for some heat.
• Dairy-free option: Use dairy-free sour cream and cheese, and substitute the butter with a plant-based alternative. The texture will be slightly different, but still delicious.
• Gluten-free option: Use a gluten-free cream of chicken soup. Many brands offer this now.

For a slow cooker version, assemble the casserole as directed, place it in a greased slow cooker, and cook on low for 4-5 hours or on high for 3 1/2 hours. Add the remaining cheese during the last 15 minutes, cover until melted.

Frequently Asked Questions

Serving Suggestions

This Cracker Barrel hashbrown casserole is incredibly versatile. It’s perfect for breakfast, brunch, or as a side dish for dinner. Here are some of my favorite ways to serve it:

• For breakfast or brunch: Serve it alongside scrambled eggs, crispy bacon (turkey or beef), and fresh fruit. It’s a hit at holiday mornings or family gatherings.
• As a side dish: Pair it with grilled chicken, steak, or roasted pork tenderloin. It’s also great with a simple green salad for a lighter meal.
• For potlucks: This casserole travels well and stays warm for a long time. Make it for your next potluck and watch it disappear.
• For holidays: It’s a fantastic addition to Thanksgiving, Easter, or Christmas brunch. Everyone loves a good comfort food side dish.

I love serving this with a side of fresh summer salad or grilled meats for a cool contrast. And if you’re making it for a summer brunch, try pairing it with a fresh fruit salad the sweetness balances the savory casserole perfectly.

Storage and Make-Ahead Tips

This casserole is just as good the next day, which makes it perfect for meal prep. Here’s how to store and reheat it:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F for 20-25 minutes, or microwave individual portions.
• Freeze: This casserole freezes beautifully for up to 3 months. You can freeze it unbaked or baked. For unbaked, assemble the casserole (without the top cheese), wrap tightly in plastic wrap and foil, and freeze. When ready to bake, thaw in the refrigerator overnight, add the cheese, and bake as directed, adding 10-15 minutes to the covered time.
• Reheat from frozen: If you have leftover baked casserole, freeze individual portions in freezer-safe containers or zip-top bags. Thaw in the refrigerator before reheating in the oven or microwave.

One thing to note: if you freeze the unbaked casserole, the potatoes may turn slightly gray, but the taste won’t be affected. It’s still delicious.

Common Mistakes to Avoid

Even experienced cooks can run into trouble. Here are the most common mistakes and how to avoid them:

• ❌ Not patting hash browns dry: This leads to a watery, soggy casserole. ✅ Take the extra 2 minutes to press out as much moisture as possible.
• ❌ Forgetting to spray the baking dish: The casserole will stick and be hard to serve. ✅ Always grease your 9×13-inch dish with nonstick spray or butter.
• ❌ Using low-fat sour cream: It adds too much water and affects the creamy texture. ✅ Stick with full-fat sour cream for the best results.
• ❌ Overbaking or underbaking: Overbaking dries it out; underbaking leaves it runny. ✅ Follow the covered and uncovered bake times exactly, and let it rest before serving.
• ❌ Not letting it rest: Slicing into it immediately will result in a messy, loose casserole. ✅ Wait 10 minutes for it to set up.

Make this for your next potluck and watch it disappear. Then come back and tell me how it went! I’d love to hear about your variations and successes. And if you’re looking for more copycat recipes, be sure to check out my other favorites. Happy cooking!

Source: Health & Nutrition Research