✔ Updated · copycat recipe, step photos and make-ahead tips
Hashbrown casserole is the side I can never skip at our local Cracker Barrel off I-40, so I worked out a copycat to make at home. Frozen shredded potatoes bake in a creamy, cheesy sauce until golden at the edges.
At a glance
The one tip that matters: Thaw the hash browns and pat them dry with a towel first. Wet potatoes make a watery casserole; dry ones bake up creamy in the middle with crisp, golden edges.
Why You'll Love This Casserole
- One bowl, one dish, and ten minutes of prep.
- Creamy middle, crisp edges, just like the restaurant side.
- Make-ahead friendly, for holidays and brunch.
Why I Love This Copycat
Cracker Barrel's hashbrown casserole is creamy in the middle, crisp at the edges and very cheesy. That's hard to get from diner hash browns, and it's easy to get from a casserole dish. It works as a breakfast side with eggs and bacon, and next to a holiday ham.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use frozen, not fresh. Grating, soaking and squeezing fresh potatoes takes ages, and frozen shredded hash browns give a closer copycat texture.
- Grate your own cheese. Block cheddar melts smoother and creamier than pre-shredded.
- Make it ahead. Assemble the night before, cover and refrigerate. Bake straight from the fridge, adding 10 to 15 minutes, until hot in the center.
- Add crunch. Toss 1 cup crushed cornflakes with 2 tablespoons melted butter and sprinkle over the top before baking.
- Vegetarian swap. Use cream of mushroom or cream of cheddar soup instead of cream of chicken.
- Reheat well. When I reheat leftovers, I cover the dish with foil and warm it until the center reaches 165°F, then uncover it for the last few minutes so the top crisps up again.
Copycat Cracker Barrel Hashbrown Casserole
12
servings10
minutes50
minutes340
kcal1
hourA copycat of the Cracker Barrel hashbrown casserole: thawed frozen shredded hash browns mixed with melted butter, sour cream, cream of chicken soup, mild cheddar and onion, topped with more cheese and baked at 350°F until golden and bubbling. Serves 12.
Ingredients
30 ounces frozen shredded hash brown potatoes, thawed and patted dry
1/2 cup butter, melted
2 cups sour cream
1 can (10.5 oz) condensed cream of chicken soup
8 ounces (2 cups) mild cheddar cheese, freshly grated (divided)
1/2 cup yellow onion, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
Directions
- Heat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Thaw the hash browns and pat them dry with a clean towel.
- In a large bowl, stir together the melted butter, sour cream, soup, onion, salt, pepper and 1 1/2 cups of the cheddar. Fold in the potatoes until evenly coated.
- Spread the mixture evenly in the dish and scatter the remaining 1/2 cup cheese over the top.
- Bake uncovered for 45 to 50 minutes, until golden on top and bubbling at the edges. Rest for 5 minutes before serving.
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Easy Variations
- Breakfast casserole: stir in 1 cup diced ham or crumbled cooked bacon.
- Spicy: use pepper Jack and add a diced jalapeno.
- Cheesier: try sharp cheddar, Colby or Colby Jack.
- Lighter: swap half the sour cream for plain Greek yogurt and use a low-sodium soup.
More Cracker Barrel Copycats
Round out the table with my Cracker Barrel meatloaf, Cracker Barrel mac and cheese and Cracker Barrel green beans. See all my Cracker Barrel copycat recipes in one place.
Frequently Asked Questions
What is in Cracker Barrel hashbrown casserole?
Copycat versions use shredded hash brown potatoes, melted butter, sour cream, cream of chicken soup, cheddar cheese, onion, salt and pepper, baked until golden. This recipe is my homemade take, not the restaurant's own recipe.
Can I make hashbrown casserole the night before?
Yes. Assemble it, cover tightly and refrigerate for up to 24 hours. Bake it straight from the fridge, adding 10 to 15 minutes, until bubbling and hot in the center.
Do I need to thaw the hash browns?
Yes, for the best texture. Thaw them in the fridge overnight or on the counter for about 30 minutes, then pat dry. Frozen potatoes release water and need much longer to bake.
Can I freeze hashbrown casserole?
Yes. Freeze it baked or unbaked, tightly wrapped, for up to 3 months. Thaw overnight in the fridge, then bake or reheat covered until the center reaches 165°F.
Can I halve the recipe?
Yes. Use 15 ounces of potatoes, half of every other ingredient and an 8×8-inch dish. Bake for about 35 to 40 minutes, until golden and bubbling.
🍂 Building your Thanksgiving menu? Mix and match our Thanksgiving sides and casseroles with a make-ahead timeline.
🎄 Planning Christmas dinner? See all our Christmas side dishes next to the mains and a make-ahead timeline.
YUMMY !!!!!!!!!!!!!
Thank you, Dawn Ellen! So glad you loved the hashbrown casserole.