Hash Brown Casserole (Cracker Barrel Copycat) Recipe

Introduction

This Hash Brown Casserole is a comforting and cheesy side dish that’s perfect for family gatherings or holiday meals. Inspired by the popular Cracker Barrel recipe, it combines tender hash browns with creamy soup, sour cream, and plenty of cheddar cheese for a rich, satisfying bake.

Ingredients

• 1 small onion (finely diced)
• 1 tbsp olive oil
• 28-32 oz. frozen hash browns (thawed*)
• 1 stick butter (melted)
• 10.5 oz. cream of chicken soup (cream of cheddar works too)
• 16 oz. sour cream
• 2.5 cups cheddar cheese (shredded)
• 1/3 teaspoon pepper

Instructions

1. Step 1: Preheat oven to 350° F.
2. Step 2: Heat olive oil in a small skillet over medium heat and add the onions. Soften for 5 minutes, then set aside.
3. Step 3: Pat the thawed hash browns dry to remove excess moisture.
4. Step 4: Set 1 cup of cheddar cheese aside for the top. In a large bowl, combine the remaining cheddar, hash browns, sautéed onions, melted butter, cream of chicken soup, sour cream, and pepper.
5. Step 5: Transfer the mixture to a greased 9×13 inch casserole dish and spread evenly. Top with the reserved 1 cup of cheddar cheese.
6. Step 6: Cover the dish and bake for 45 minutes.
7. Step 7: Remove the cover, increase the oven temperature to 400° F, and bake uncovered for an additional 10-15 minutes, until the top is slightly crisp and browned.
8. Step 8: Remove from oven and let the casserole stand for 10 minutes before serving for best texture.

Tips & Variations

• For a vegetarian version, substitute cream of chicken soup with cream of mushroom or cream of celery soup.
• Adding a pinch of garlic powder or smoked paprika can enhance the flavor.
• Try mixing in cooked bacon bits or diced bell peppers for extra texture and taste.
• Use fresh shredded cheddar for better melting compared to pre-shredded cheese which may contain anti-caking agents.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or reheat the entire casserole covered with foil in a 350° F oven until heated through. Avoid freezing as texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Frozen hash browns are preferred for convenience and consistent texture, but you can grate fresh potatoes, squeeze out excess moisture, and use them instead. Just be mindful of the moisture content to avoid a watery casserole.

What can I substitute for cream of chicken soup?

You can use cream of cheddar soup for a similar cheesy flavor, or try cream of mushroom or cream of celery for a vegetarian option. If you prefer homemade, a simple white sauce with chicken or vegetable broth works as well.

Hash Brown Casserole (Cracker Barrel Copycat) Recipe

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★★★★★

4.9 from 108 reviews

• Author: Noah
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x

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Description

This Hash Brown Casserole recipe is a delicious Cracker Barrel copycat that combines tender hash browns with creamy sour cream, melted butter, cheddar cheese, and a hint of onion for a comforting and cheesy baked dish. Perfect as a side or a hearty breakfast casserole, it delivers a crispy golden top and a creamy, flavorful interior.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 small onion (finely diced)

Oils & Fats

• 1 tbsp olive oil
• 1 stick butter (melted, 8 tbsp)

Frozen

• 28–32 oz. frozen hash browns (thawed)

Canned & Dairy

• 10.5 oz. cream of chicken soup (cream of cheddar can be used)
• 16 oz. sour cream
• 2.5 cups cheddar cheese (shredded, divided)

Spices

• 1/3 teaspoon pepper

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Instructions

1. Preheat Oven: Preheat your oven to 350° F (175° C) to prepare for baking the casserole.
2. Cook Onions: Heat 1 tablespoon of olive oil in a small skillet over medium heat and add the finely diced onion. Sauté for about 5 minutes until softened and fragrant, then set aside.
3. Prepare Hash Browns: Ensure the frozen hash browns are fully thawed, then pat them dry with paper towels to remove excess moisture for a better texture.
4. Mix Ingredients: Set aside 1 cup of shredded cheddar cheese for topping. In a large mixing bowl, combine the thawed hash browns, sautéed onions, melted butter, cream of chicken soup, sour cream, 1.5 cups of shredded cheddar cheese, and 1/3 teaspoon pepper. Stir well until all ingredients are evenly mixed.
5. Transfer to Baking Dish: Grease a 9×13-inch casserole dish. Pour the mixture into the dish, spreading it evenly. Sprinkle the reserved 1 cup of cheddar cheese evenly over the top.
6. Bake Covered: Cover the casserole with foil and bake at 350° F for 45 minutes, allowing the flavors to meld and the casserole to heat through.
7. Uncover and Finish Baking: Remove the foil cover and increase the oven temperature to 400° F. Bake for an additional 10-15 minutes until the top is golden brown and slightly crispy.
8. Rest and Serve: Remove the casserole from the oven and let it stand for about 10 minutes before serving to allow it to set and cool slightly.

Notes

• Ensure hash browns are fully thawed and patted dry to prevent excess wateriness in the casserole.
• You can substitute cream of chicken soup with cream of cheddar soup for a richer cheese flavor.
• Using freshly shredded cheddar cheese rather than pre-shredded will melt better and improve texture.
• Letting the casserole rest before serving helps it to set and makes it easier to cut.
• This casserole can be made a day ahead and refrigerated; bake covered at 350°F until heated through, then uncovered to brown the top.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: hash brown casserole, cracker barrel copycat, cheesy casserole, breakfast casserole, comfort food, baked hash browns