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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat your oven to 350° F (175° C) to prepare for baking the casserole.
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.
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.
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.
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.
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.
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.
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