Easy Copycat Cracker Barrel Hashbrown Casserole

You know those mornings when you open the fridge and realize you’ve got almost nothing, but somehow a craving hits, and that’s exactly what happened to me last Saturday, because I had leftover shredded potatoes as well as some cheese staring at me from the fridge.

I thought, Why not try making a Cracker Barrel hashbrown casserole, even though I wasn’t sure it would turn out right? Could a simple casserole really feel like a warm hug?

I decided to throw caution to the wind, so I melted some butter and added a bit of sour cream. Then, I sprinkled in a handful of cheese, because the smell alone had me pacing the kitchen. The aroma of the cracker barrel hash brown casserole hit me so hard that I almost forgot I was cooking.

Have you ever had that moment when something smells way better than you imagined and your stomach just can’t wait, because yeah, that was exactly it, so by the time it came out of the oven golden and bubbling, I couldn’t stop grinning.

The best part is that making a Cracker Barrel hashbrown casserole is super easy, so even on chaotic mornings when kids are running around, as well as the phone is buzzing and the coffee is cooling, it somehow comes together.

because you don’t need a fancy recipe or chef-level skills but just a bit of patience and a few basic ingredients, as well as the willingness to embrace a little mess in the kitchen.

ingredients

• 1 (32-ounce) bag of frozen shredded hashbrowns, thawed
• 1/2 cup of melted butter
• 1 can (10.5 ounces) of cream of chicken soup
• 2 cups shredded cheddar cheese
• 1/2 cup chopped onion
• 1 pint sour cream
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Optional: extra shredded cheddar cheese for topping

ingredients notes

• Frozen hashbrowns: Make sure they are thawed before using. You can also use fresh shredded potatoes if you like.
• Butter: Melting it first helps mix the ingredients better and makes the casserole creamy.
• Cream of chicken soup: This gives the casserole a smooth and tasty base. You can use cream of mushroom if you prefer.
• Cheddar cheese: Sharp cheddar gives a stronger flavor, but mild cheddar works too.
• Sour cream: Adds creaminess and a little tang to balance the cheese.
• Onion: You can chop it small so it mixes well with the potatoes.

How to make cracker barrel hashbrown casserole?

step 1: preheat the oven

Preheat your oven to 350°F (175°C). This helps your casserole bake evenly and get that golden top we all love.

step 2: prepare the hashbrowns

Place the thawed hashbrowns in a large mixing bowl. Make sure they aren’t clumped together so they bake evenly.

step 3: mix the creamy ingredients

In another bowl, mix melted butter, cream of chicken soup, sour cream, chopped onion, garlic powder, salt, and pepper. Stir until smooth.

step 4: combine potatoes and creamy mixture

Pour the creamy mixture over the hashbrowns. Mix everything together gently until the potatoes are well coated.

step 5: add cheese

Add 2 cups of shredded cheddar cheese to the mixture. Stir just enough to distribute the cheese throughout.

step 6: transfer to a baking dish

Grease a 9×13-inch baking dish with butter or non-stick spray. Pour the potato mixture into the dish and spread it evenly.

step 7: top with extra cheese (optional)

If you like, sprinkle extra shredded cheddar on top for an even cheesier casserole.

step 8: bake

Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and bubbly.

step 9: cool and serve

Let the casserole cool for 5–10 minutes before serving. This helps it set a little so it’s easier to scoop.

kitchen equipment needed

• Large mixing bowl
• Medium mixing bowl
• 9×13-inch baking dish
• Spoon or spatula for mixing
• Measuring cups and spoons
• Oven

storage options!

Leftover hashbrown casserole can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place a portion in the microwave for 1–2 minutes or warm it in the oven at 350°F (175°C) for about 15 minutes. You can also freeze it for up to 2 months. Make sure to wrap it tightly in plastic wrap and aluminum foil before freezing. When ready to eat, thaw it in the refrigerator overnight and bake until hot.

variations!

• Bacon hashbrown casserole: Add 6–8 cooked and crumbled bacon strips for extra flavor.
• Vegetable version: Mix in chopped bell peppers, mushrooms, or spinach to make it healthier.
• Spicy twist: Add a pinch of cayenne pepper or chopped jalapeños for some heat.
• Different cheeses: Try mixing mozzarella, Monterey Jack, or pepper jack with the cheddar for a new flavor.

what to enjoy with cracker barrel hashbrown casserole?

I love pairing my Cracker Barrel hashbrown casserole with some dark chocolate sea salt nut bars because they give a little sweet crunch, and they balance the cheesy potatoes perfectly, so I grabbed a couple while the casserole was baking, and I couldn’t stop sneaking bites because it smelled amazing.

Another thing I like to enjoy with it is a spiced tamarind mocktail because it’s tangy, and it makes breakfast feel special, so even on busy mornings, I feel like I’m treating myself while kids are running around and the phone is buzzing, because mornings like this can get messy, but in a good way.

tips for making the best cracker barrel hashbrown casserole

• Always thaw your hashbrowns before using to avoid extra water in the casserole.
• Don’t overmix after adding the cheese; just stir enough to spread it evenly.
• Use a 9×13-inch pan so the casserole cooks evenly.
• Let the casserole rest after baking so it sets up nicely.
• If you like a crispy top, broil for 1–2 minutes at the end, but watch it carefully to avoid burning.
• Taste your mixture before baking and adjust the salt and pepper as needed.

FAQ

what is cracker barrel hashbrown casserole made of?

It’s made of hashbrowns, cheddar cheese, sour cream, butter, cream of chicken soup, and onions.

what does cracker barrel hashbrown casserole taste like?

It’s cheesy, creamy, slightly tangy from the sour cream, and savory with a hint of butter. The top is slightly crispy while the inside is soft and warm.

can I make cracker barrel hashbrown casserole ahead of time?

Yes! You can prepare the casserole the night before and store it in the fridge. Bake it the next day.

can I freeze cracker barrel hashbrown casserole?

Yes, wrap tightly in plastic and foil. Freeze up to 2 months. Thaw overnight before baking.

can I use fresh potatoes?

Yes, peel and shred them. Make sure to squeeze out extra water so the casserole isn’t watery.

can I make cracker barrel hashbrown casserole vegetarian?

Yes, just use cream of mushroom soup instead of cream of chicken soup.

what cheese is best?

Cheddar is classic, but you can mix with mozzarella, Monterey Jack, or pepper jack.

how do I make cracker barrel hashbrown casserole extra cheesy?

Add extra cheese on top before baking or mix in some more shredded cheese in the casserole.

how long does cracker barrel hashbrown casserole bake?

About 45–50 minutes at 350°F (175°C) until bubbly and golden brown.

can I make it spicy?

Yes, add a pinch of cayenne pepper, paprika, or chopped jalapeños.

can kids help make it?

Definitely! They can stir the ingredients, sprinkle cheese, and help transfer the mixture into the pan safely with supervision.