Copycat Cracker Barrel Hashbrown Casserole
You ever eat something at a restaurant and think, “Why is this better than all my life decisions combined?”
That’s exactly how I feel about Cracker Barrel’s hashbrown casserole.
It’s crispy but creamy. Cheesy without being overkill. Satisfying like a nap you didn’t know you needed. And now, you can make it right at home, in your own kitchen, wearing pajamas and no bra.
This recipe is as close to the original as it gets. And spoiler: it’s stupid simple.
Let’s get into it.
What You’ll Need
Here’s your go-to shopping list. Nothing wild. No “infused truffle oils.” Just real ingredients that make real good food.
| Ingredient | Amount |
|---|---|
| Frozen shredded hashbrowns | 2 lbs (thawed) |
| Butter | ½ cup (melted) |
| Cream of chicken soup | 1 can (10.5 oz) |
| Sour cream | 1 pint (16 oz) |
| Onion | ½ cup, finely chopped |
| Cheddar cheese | 2 cups, shredded |
| Salt | 1 tsp |
| Black pepper | ¼ tsp |
Yep, that’s it. No weird stuff.
Tools You’ll Need
Honestly, if you’ve ever cooked boxed mac and cheese, you’ve got most of this.
- Large mixing bowl
- 9×13 baking dish
- Spatula or wooden spoon
- Measuring cups & spoons
- Oven (obviously)
Pro Tips (These Actually Help)
If you’re making this for the first time, or the 53rd, these make a difference:
- Thaw the hashbrowns fully.
Still-frozen potatoes = watery, weird texture. Set them out while you prep the other stuff. Or microwave for 2–3 min and drain. - Use freshly grated cheese if possible.
It melts way creamier than the pre-shredded bagged kind. Plus, fewer additives. Your tastebuds will notice. - Sauté your onions for 3–4 min.
You don’t have to. But it takes the bite out and brings out that slightly sweet, golden goodness. - Add crushed cornflakes on top with a bit of melted butter (optional but 10/10).
Gives it this crunchy topping that people will think you paid $18.99 for. - Don’t skip the rest time.
Let it sit for 5–10 minutes after baking. Helps it set up so you don’t scoop out a lava mess.
Substitutions and Variations
If you like to play around with your food (same), here’s what you can switch up.
| Instead of | Try this |
|---|---|
| Cream of chicken soup | Cream of mushroom or celery (for vegetarians) |
| Cheddar cheese | Colby Jack, Pepper Jack, or a cheese blend |
| Sour cream | Greek yogurt (more protein, still creamy) |
| Butter | Olive oil or plant-based butter (for dairy-free folks) |
Want to make it spicy? Throw in some diced jalapeños or a dash of cayenne.
Want protein? Add chopped bacon, sausage, or leftover rotisserie chicken.
Basically, this casserole is your canvas. Go Picasso on it.
Make Ahead Tips
You can totally prep this the night before.
Mix everything. Spread it into the dish. Cover with foil or wrap. Toss it in the fridge overnight.
When you’re ready, just pop it in the oven. Add 10 extra minutes to the bake time since it’ll be cold going in.
Instructions
This whole process is pretty laid-back. Like, you can be half-asleep and still pull it off. Here’s how:
- Preheat oven to 350°F (175°C).
- Grease a 9×13 baking dish. You can use butter, cooking spray, whatever.
- Mix everything in a big bowl: hashbrowns, melted butter, soup, sour cream, chopped onion, shredded cheese, salt, and pepper. Stir until it’s all coated and happy.
- Dump and spread that mix into your baking dish. Smooth the top a bit with your spatula.
- Optional topping: Sprinkle on crushed cornflakes or more cheese. Drizzle with melted butter.
- Bake for 45–50 minutes until bubbly and golden around the edges.
- Cool for 5–10 minutes before scooping. This is hard, but trust me. Worth it.
Nutritional Breakdown (Approx. Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 340 |
| Protein | 8g |
| Fat | 24g |
| Carbs | 24g |
| Fiber | 2g |
| Sugar | 2g |
This assumes you cut the whole casserole into 10 servings. No one actually does that, but still.
Leftovers & Storage Tips
You made too much? Good. Leftovers are a blessing.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze individual portions. Wrap in foil and put in a freezer bag or container. Lasts up to 3 months.
- Reheat: Microwave it or reheat in the oven at 350°F until hot. Add a bit of extra cheese on top for good luck.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
You can. But you’ll need to peel, shred, rinse, and squeeze them dry. So… your call.
Can I make this gluten-free?
Yes. Just make sure your soup is gluten-free and double-check your labels.
What can I serve this with?
This casserole plays well with others. Try:
- Scrambled eggs and fruit (brunch style)
- Roasted veggies
- Grilled chicken or ham
- A green salad (balance it out)
Can I make this in a crockpot?
Yep! Mix everything, put it in the slow cooker, cook on low for 4–5 hours or high for 2.5–3. You won’t get crispy edges, but it still tastes like a hug.
Wrap Up
You just met your new comfort food BFF.
This Cracker Barrel copycat hashbrown casserole is cheesy, cozy, and ridiculously easy to make. Whether it’s breakfast, brunch, dinner, or “just because you’re wearing fuzzy socks and want to feel something,” it delivers.
Try it. Love it. Then let me know how it went in the comments. Did you add bacon? Jalapeños? More cheese than the law allows? I want to hear all of it.
And if you have any questions or need help swapping ingredients, just ask. I got you.
