Introduction

This Copycat Cracker Barrel Hashbrown Casserole is a creamy, cheesy comfort food favorite that’s perfect for family dinners or holiday gatherings. With simple ingredients and easy steps, you can enjoy this delicious dish right at home.

Copycat Cracker Barrel Hashbrown Casserole Recipe - Recipe Image

Ingredients

1 bag (30 oz) frozen hash browns, thawed
8 tbsp (1 stick) butter, melted
1 can (10 ¾ oz) condensed cream of chicken soup
1 small onion, chopped
2 cups cheddar cheese, shredded, divided
1 cup sour cream
1 tsp salt
½ tsp pepper

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, combine the chopped onion, 1 cup of shredded cheddar cheese, salt, and pepper. Stir in the sour cream and cream of chicken soup until well mixed.
Step 3: Add the thawed hash browns and melted butter to the bowl. Mix everything together until evenly combined.
Step 4: Grease a 9×11 inch baking pan with non-stick cooking spray. Spread the hashbrown mixture evenly in the pan.
Step 5: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the mixture.
Step 6: Bake in the preheated oven for 45 to 60 minutes, or until the casserole is hot and bubbly and the cheese on top is melted and slightly golden.

Tips & Variations

For a crispy topping, add crushed cornflakes or fried onions before baking.
Substitute cream of chicken soup with cream of mushroom soup for a different flavor.
Add cooked bacon or diced ham for extra protein and smoky taste.
Use sharp cheddar for a more intense cheese flavor.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole casserole in the oven at 350°F until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, you can shred fresh potatoes and use them, but be sure to squeeze out excess moisture to avoid a soggy casserole.

Is there a vegetarian version of this casserole?

Yes, simply replace the cream of chicken soup with a vegetarian cream soup alternative and ensure the cheese is made without animal rennet.

Copycat Cracker Barrel Hashbrown Casserole Recipe

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★★★★★

4.5 from 103 reviews

This Copycat Cracker Barrel Hashbrown Casserole is a creamy, cheesy, and comforting baked dish featuring tender hashbrowns mixed with sour cream, cream of chicken soup, and melted butter. Topped with melted cheddar cheese and baked to golden perfection, it makes a perfect side dish for breakfast, brunch, or dinner.

Author: Bella
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Yield: 8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Hashbrown Mixture

1 bag (30 oz) frozen hash browns, thawed
8 tbsp (1 stick) butter, melted
1 can (10 ¾ oz) condensed cream of chicken soup
1 small onion, chopped
1 cup cheddar cheese, shredded, divided
1 cup sour cream
1 tsp salt
½ tsp pepper

Topping

1 cup cheddar cheese, shredded (reserved from above)

Instructions

Preheat the oven: Set the oven temperature to 350°F (175°C) to prepare it for baking the casserole.
Mix the base ingredients: In a large bowl, combine the chopped onion, 1 cup of shredded cheddar cheese, salt, and pepper. Stir in the sour cream and condensed cream of chicken soup until the mixture is smooth and well combined.
Add hash browns and butter: Fold in the thawed hash browns and melted butter into the mixture, stirring until all ingredients are evenly incorporated.
Prepare the baking dish: Grease a 9×11 inch baking pan with non-stick cooking spray to prevent sticking and ease cleanup.
Assemble the casserole: Transfer the hashbrown mixture into the prepared baking pan and spread it out evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
Bake the casserole: Place the pan in the preheated oven and bake for 45-60 minutes, or until the casserole is bubbly and the cheese on top is melted and golden brown.

Notes

Make sure to thaw the hash browns completely to avoid excess water in the casserole.
If you prefer, substitute cream of chicken soup with a homemade white sauce or a cream of mushroom soup for a vegetarian alternative.
Let the casserole rest for 5-10 minutes after baking to set before serving.
For extra crunch, sprinkle crushed cornflakes or fried onions on top before baking.
This dish can be made ahead and refrigerated before baking; add an extra 5-10 minutes to the baking time if baking cold.

Keywords: Hashbrown Casserole, Cracker Barrel, Cheesy Hashbrowns, Comfort Food, Baked Casserole