Cracker Barrel Hashbrown casserole has been the gold standard of potato casseroles for years. You can make this copycat Cracker Barrel Hashbrown casserole at home, easily and with simple to find ingredients.
You can find Cracker Barrel restaurants all over the United States, typically in cities close to interstates where weary travelers can pull off and find a filling, home cooked meal in a comfortable setting. If you’ve never had the honor of eating at Cracker Barrel, you may not realize that they make the best ever hashbrown casserole. It’s cheesy, piping hot, and packed with the home-y flavors of onion and sour cream.
This is a simple casserole recipe with hashbrowns, canned soup, and a few other easy-to-find ingredients. It comes together in just a few minutes and comes out of the oven browned and bubbly and ready to serve with your favorite family meals.
I like to serve this casserole with my Instant Pot Honey Glazed Ham at Easter, but it’s just as delicious with a non-holiday dinner, like Grilled Spatchcock Chicken or Air Fryer Fish. Hash brown casserole is amazing as a breakfast or brunch side dish too! There’s really no bad time for cheesy potatoes.
Why You’ll Love This Recipe
- No Fuss. Casseroles like this copycat Cracker Barrel Hashbrown recipe are super simple to put together. We’ll just mix all of the ingredients together in a bowl, transfer that to a baking dish and pop it in the oven. This recipe is foolproof!
- It’s Cheesy. I’m not sure what’s better than hot, cheesy potatoes. This recipe is creamy, cheesy, and totally irresistible.
- Great for a Crowd. This recipe fills a 13×9 baking dish, and is a great side dish for holidays or parties where you have extra mouths to feed. Make two of them for larger get togethers. There are rarely any leftovers no matter how much of this I make.
Ingredients in Cracker Barrel Hashbrown Casserole
- Frozen, Shredded Hash browns: This recipe works best with the thinly shredded potato hash browns. Thaw them before mixing and pat them dry to remove excess moisture. You can also use cubed hash browns if preferred.
- Butter: One whole stick of butter, melted, goes into this casserole. It adds amazing texture and flavor to the potatoes.
- Cream of Chicken Soup: For the best and most Cracker Barrel like flavor, canned cream of chicken soup is perfect. You could substitute cream of mushroom too.
- Sour Cream: This makes our casserole of hash browns and cheese extra creamy. I suggest using a full fat sour cream for best results.
- Yellow Onion: Dice your onion finely so that it adds flavor but you aren’t chewing on pieces of onion in your final dish.
- Cheddar Cheese: Sharp cheddar is my choice here, but a mild one would be good as well. We’ll add some of the cheese into the casserole and use the rest to create a browned, cheesy topping.
- Salt and Pepper: Just a bit to properly season the dish.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make CopyCat Cracker Barrel Hashbrown Casserole
- Preheat: Set your oven to 350°F/180°C so you’re ready to bake.
- Dry Hash browns: Pat dry the thawed hash browns to get rid of excess moisture. Use paper towels for easy clean up, or any clean kitchen towel.
- Combine Ingredients: In a large bowl, combine all of the ingredients, but reserve ½ cup of cheese. Stir well.
- Fill Baking Dish: Place the mixture in a greased 9×13″ casserole dish, and top with remaining cheese.
- Bake: Bake in the oven as directed in the recipe card below.
- Broil: Place under the broiler for 2-3 minutes to slightly brown the cheese.
- Cool and Serve: Allow to cool down for about 10 minutes, garnish with chopped parsley and serve.
To thaw the hashbrowns, let them sit on your counter for an hour in a large bowl, or in the fridge overnight. You can also defrost hashbrowns in the microwave.
Tips for Making the Best Cracker Barrel Hashbrown Casserole
- Thaw and dry the potatoes. Extra moisture is not going to be your friend in this recipe. The frozen hash browns should be thawed, drained, and then towel dried to get rid of as much moisture as possible.
- Make it Vegetarian. I like cream of chicken soup in this recipe, but you can substitute cream of mushroom to make this cheesy side dish vegetarian friendly.
- Use full fat dairy. The flavor will be off if you use low fat sour cream or cheese. I don’t recommend it.
Toppings for Hash brown Casserole
I’m using just cheese as my topping to make this close to the version I’ve had at Cracker Barrel, but this casserole is also delicious with a crunchy topping. Crushed potato chips, or crushed corn flakes mixed with a bit of butter can be used instead of the cheese for a different spin on this dish.
Hash Brown Casserole Add Ins
- Cooked bacon or ham
- Leftover shredded chicken
- Broccoli or cauliflower
- Jalapeno peppers
Storing, and Making Ahead
Make ahead: You can make this hash brown casserole the night before, and store it in the fridge covered.
Fridge: Store the leftovers in the fridge covered for up to 3 days.
Reheat: You can either reheat this casserole in the microwave or in the oven until just warmed through.
Freezer: Freeze this casserole unbaked, thaw in the fridge overnight then bake as instructed in the recipe card below.
Frequently Asked Questions
This recipe freezes very nicely. If you’re going to freeze, I suggest freezing after baking, and freezing in single or double servings that are ready for a quick meal or lunch later.
The beauty of this recipe is that it can be both! Cheesy potatoes go just as well with breakfast as they do with dinner. Try these with my Sausage Gravy and biscuits for a real treat.
Trust me, you do. Frozen hash browns take twice as long to cook, plus the consistency of the casserole is just not quite right. Take the time to let the frozen potatoes thaw. It’s worth it.
Yes! Mix up your ingredients and then put the pan in the fridge until you’re ready to cook. I’d say you could do this up to three days ahead of time if needed, but the night before is more likely. Bake as directed when you’re ready.
I know you and your family are going to love this cheesy, creamy Cracker Barrel Hashbrown Casserole! Pin this recipe to enjoy later!
- 32-ounce bag frozen shredded hash browns thawed, or cubed hash browns
- ½ cup butter 1 stick, melted
- 10.5 ounce can cream of chicken soup
- 2 cups 16 ounces sour cream
- 1 small yellow onion finely diced
- 2 cups cheddar cheese shredded
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 9×13" baking dish
- Preheat oven to 350°F/180°C.
- Pat dry the thawed hash browns to get rid of excess moisture.
- In a large bowl, combine all of the ingredients (reserve ½ cup of cheese) and give them a good stir.
- Place the mixture in a greased 9×13" baking dish, top with the remaining cheese.
- Bake in the oven for 45-50 minutes.
- Slightly brown the top by placing the broiler for 2-3 minutes.
- Allow to cool down for 10 minutes, garnish with chopped parsley and serve.
- Thawing the hashbrowns is very important. Frozen hash browns take twice as long to cook, plus the consistency of the casserole is just not quite right. Take the time to let the frozen potatoes thaw. It’s worth it.
- Optional add-ins: cooked bacon or ham, leftover shredded chicken, broccoli or cauliflower, or jalapeño peppers.
- Make ahead: You can make this hash brown casserole the night before, and store it in the fridge covered. Fridge: Store the leftovers in the fridge covered for up to 3 days. Reheat: You can either reheat this casserole in the microwave or in the oven until just warmed through. Freezer: Freeze this casserole unbaked, thaw in the fridge overnight then bake as instructed in the recipe card below.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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