Copycat Cracker Barrel Hash Brown Casserole recipe is so simple to make in 5 minutes with frozen hash browns, soup, cheese, sour cream, onion, and seasoning.
Easy, cheesy, and definitely delicious, this dish tastes just like the real Cracker Barrel recipe but can be cooked at home when you need a comfort food fix.
Copycat Cracker Barrel Hashbrown Casserole
Cracker Barrel Hash Brown Casserole recipe is quick and easy to prepare by combining shredded hash browns with a creamy cheese sauce, pouring the potato mixture in a pan, smothering it with more cheese, and baking until brown and bubbly.
Potatoes are the perfect base for this starchy side dish; pairing them with onion, cheddar, soup, and sour cream makes this the best breakfast casserole that’s filled with so much flavor.
These Cracker Barrel hash browns taste just like the restaurant’s recipe. Serve it alongside bacon and eggs for breakfast, some Egg Bites for brunch, or at dinner with Air Fryer Fried Chicken, there’s nothing better than an easy hash brown casserole that you can cook in your own kitchen.
Why we love this Cracker Barrel Hash Brown Casserole
- Quick and easy to prepare in 5 minutes.
- Uses kitchen staple ingredients plus thawed hash browns.
- Copycat recipe that tastes just like Cracker Barrel’s potato casserole.
- Make-ahead and freezer friendly side dish that pairs with the main meal.
- Perfect for breakfast, brunch, and dinner or even enjoy leftovers for lunch.
Other Easy Casserole Side Dishes
Hashbrown Casserole Cracker Barrel Ingredients
- Cream of chicken soup
- Sour cream
- Yellow onion
- Garlic powder
- Salt
- Ground black pepper
- Sharp cheddar cheese
- Frozen shredded hash brown potatoes
Cracker Barrel Hashbrown Casserole Substitutions and Additions
- Mix In Meat: Make this casserole a complete meal by adding cooked chicken, bacon, ham, sausage, ground beef, or any other meat.
- Add Veggies For Vitamins: For some extra vitamins, you can stir in your favorite fresh or frozen veggies, like broccoli, cauliflower, and peas.
- Change The Cheese: Instead of sharp cheddar cheese, you can use mild or extra sharp cheddar, jalapeño cheddar, Monterey Jack, or Colby Jack cheese.
- Vegetarian Version: I like using cream of chicken soup in this recipe, but you can substitute cream of mushroom, cream of celery, or cheddar cheese condensed soup to make this a vegetarian friendly cheesy side dish.
- Create Some Crunch: Crushed potato chips, crushed corn flakes, panko, or crushed Ritz crackers can be mixed with a bit of butter and sprinkled on top of your casserole for extra crunch.
Recommended Tools
- 2½ quart casserole dish
- Mixing bowl and spoon
- Measuring tools
- Aluminum foil
See Full Recipe Card Below
Jump to RecipeHow to make this Cracker Barrel Hashbrown Casserole Recipe
- Make The Potato Mixture: Combine the cream of chicken soup, sour cream, onion, garlic powder, salt, pepper, and cheese. Add hashbrowns and mix until combined.
- Pour In The Pan: Transfer the hashbrown mixture to the casserole dish and top with cheese. Cover with aluminum foil.
- Bake: Bake at 350 degrees Fahrenheit for 30 minutes covered with foil. Remove the foil and bake uncovered for an additional 15 minutes. Cool for 5 minutes on the counter before serving.
- Serve: Serve hot and enjoy!
Tip From Our Recipe Developer
- If using frozen hash browns, make sure they are thawed, drained, and then towel-dried to get rid of as much moisture as possible.
- I like to use an 8 oz. 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.
How to store Copycat Cracker Barrel Hasbrown Casserole
- To Store: You can store leftovers in the refrigerator, in a sealed container, for up to 3 days.
- To Freeze: Leftovers can be stored in the freezer in a freezer-safe container for up to 3 months.
- To Reheat: You can reheat individual servings in the microwave for 30-45 seconds or according to the manufacturer’s instructions.
Other Easy Copycat Recipes
- Copycat Olive Garden Alfredo Sauce
- Copycat Taco Bell Mexican Pizza
- Copycat Dairy Queen Ice Cream Cake
- Copycat KFC Bowl
- Homemade Nutter Butter Cookies
- Big Mac Sliders
- Big Mac Sloppy Joes
- Little Caesars Crazy Bread
- Chili’s Copycat Awesome Blossom
Cracker Barrel Hashbrown Casserole Recipe
Serves — 6
Cracker Barrel Hashbrown Casserole is quick and easy to prepare in 5 minutes and tastes just like the restaurant recipe. This is the best copycat breakfast or brunch side dish that you can bake at home.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Ingredients
- 10.5 ounce can 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 ounce bag shredded hashbrowns 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.
Jenn’s Notes
Storage :
- To Store: You can store leftovers in the refrigerator, in a sealed container, for up to 3 days.
- To Freeze: Leftovers can be stored in the freezer in a freezer-safe container for up to 3 months.
- To Reheat: You can reheat individual servings in the microwave for 30-45 seconds or according to the manufacturer’s instructions.
- 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 Info
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
Sounds real easy…
I used Hungary Jack dried hashbrowns.I put warm tap water on potato, soaked over night. I put all ingredients in crock pot in the morning. They were ready by supper.
Yes I love to cook for my family and I like to try new foods too dinner or breakfast