Copycat Cracker Barrel Hashbrown Casserole
on Jul 28, 2016, Updated Jan 30, 2024
This homemade CopyCat Cracker Barrel Hashbrown Casserole is so cheesy and so easy to make right at home. Great for breakfast or even a dinner side. Plus they are perfect for potlucks or anytime you are needing to feed a crowd.
Copycat Cracker Barrel Hashbrown Casserole
We make a trip to Cracker Barrel occasionally for our family meals out. They have some amazing comfort food dishes. Most of the family choose breakfast food. We all LOVE breakfast food for breakfast or for dinner.
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After eating at Cracker Barrel a few weeks ago, my kids asked for me to make a copycat recipe of their delicious hash browns. They are overly amazing and just taste way different than any that I have made at home. I did a bit of searching online and found a recipe for a Cracker Barrel Hashbrown Casserole over on GetInMyBelly. Come to find out, it is sour cream and cream soup that really pushes these hash brown potatoes over the top.
I did a few modifications to that recipe and made this amazing Cheesy Hash Brown Casserole to enjoy with our dinner for breakfast this week. I did use sharp cheddar cheese because I like that it keeps our dishes from becoming overly greasy. I considered adding in some Colby but I did not have any on hand.
The addition of the sour cream and the cream chicken soup really made the casserole just like Cracker Barrel. My hubby is not a fan of sour cream so I made him our Copycat Cracker Barrel Fried Apples for him. Those are delicious and are an awesome copycat recipe.
Since this is a decent sized casserole, I think it will be great for potlucks or any time that we are feeding a crowd. I think we will make it for our next big family and friends breakfast. I know it will be a hit.
All that is needed to make this Cracker Barrel Hashbrown Casserole is some shredded hash brown potatoes, sour cream, butter, cheese, onion, salt, and pepper. Throw it all together and you can have it in the oven in no time.
INGREDIENTS
- Frozen Hash Browns
- Butter
- Cream of Chicken Soup
- Onion
- Shredded Cheddar Cheese
- salt
- Black Pepper
- Sour Cream
DIRECTIONS
Grease 9×11″ baking dish.
Preheat oven to 350.
In a bowl mix onion, soup, black pepper and all but one cup of the cheese.
Add sour cream and mix well.
Add hash browns and melted butter. Mix well.
Transfer to prepared dish.
Bake 45-55 minutes until bubbly.
Adapted from: Get In My Belly!
Do you have a favorite potato casserole?
Copycat Cracker Barrel Hashbrown Casserole
Ingredients
- 30 oz Frozen Hash Browns, thawed
- 1 stick Butter, melted
- 1 can Cream of Chicken Soup
- 1 small Onion, chopped
- 8 oz Shredded Cheddar Cheese
- 1 tsp salt
- 1/2 tsp Black Pepper
- 1 cup Sour Cream
Instructions
- Grease 9x11" baking dish.
- Preheat oven to 350.
- In a bowl mix onion, soup, black pepper and all but one cup of the cheese.
- Add sour cream and mix well.
- Add hash browns and melted butter. Mix well.
- Transfer to prepared dish.
- Bake 45-55 minutes until bubbly.
Nutrition
Looking for other breakfast ideas? Be sure to see these other recipes that I have shared…
This is such a good brunch make-ahead! We call it funeral-potatoes but it is essentially a similar thing- yummy!
Cracker Barrel has very yummy breakfasts! I’m looking forward to trying this!
How many people does this serve?
Can I make this ahead and refrigerate before baking in the morning?
The recipe calls for only 8 oz. of shredded cheese (8 oz = 1 cup). However, instructions say to “add all BUT 1 cup of the cheese”? Can you please clarify. Thank you.
Made this for the first time at our July 4th party , now its gonna be Labor Day , the first thing the family asked was if I was gonna make that cheese potato recipe , they think its gonna have to be an every holiday recipe , makes me laugh , thanks so much for sharing !
I have made this casserole several times before everyone absolutely loved it it’s so easy I make it for just about every family event and it’s always the first thing to go thank you so much for sharing
You said reserve 1 cup of cheese but 8 oz is only 1 cup so does the recipe call for 2?
Mmmm. This looks delicious! Do you think I could put this together and bake it in the morning?
Trying this tonight and adding shredded chicken however. The recipe says 1 cup of cheddar and then directions say add all but 1 cup of cheese.
i think it’s 8oz of cheese by weight and to reserve one cup after shredding
8 oz of cheese by weight is 1 cup, so there would not be any reserve. Maybe it’s suppose to be 16 oz.
Christine, the Recipe should say 8 oz Brick of Cheese. When Shredded it will be 2 Cups. Should have said 8 oz. Cheese, Shredded. Not 8 oz Shredded Cheese, perhaps?
Can thi be made ahead & refrigerated or frozen before cooking?
I am also wondering about prepping in advance. Anyone have an answer for this?
I did..I made it the night before and refrigerated it until the next morning…worked perfectly.
You can definitely make ahead of time – I almost always do! My advice would be to let it come to room temp if possible before popping into the oven, I find it cooks a little more evenly. But no big deal if you don’t have time for that!
Having worked at Cracker Barrel and making the hashbrown casserole being part of my job. The sour cream isn’t necessary or at least we never added it. I’m curious to try it your way though.
Is the cream of chicken soup necessary also?
Thanks you answered my question. I was going to ask if the sour cream was an important part or could I leave it out.
What size can of chicken soup? Thank you, the recipe looks amazing!
It says to reserve the cheese but not what to do with it. Do you bake it covered or uncovered?
There are literally pictures to show you step by step…You cover it with cheese and then bake.
Do you cover and bake or just pop in oven with no cover
It goes on top of it. I add more than what it calls for. Also, if you want it crunchy, put crushed potato chips on top of that!
Or regular corn flakes crushed up
I also wondered what to do with the reserved cheese. I can tell it goes on top, but not when. Halfway through baking? Unsophisticated cooks like me need everything spelled out for us.
This hashbrown casserole looks amazing. I love Cracker Barrel restaurant so I am sure this is delicious! Thanks for sharing your recipe at the #HomeMattersParty
Can I make this a day ahead and reheat it?
Yes. Does really good w reheating.
I had the hash brown casserole at Cracker Barrel a couple of months ago…yours looks 10 million times better than what they served me! It also looks super easy to make. Thanks for sharing!
I wonder, can cream of mushroom soup be used in place of cream of chicken for vegetarians?
It certainly can. You could also use cream of cheddar soup too, if u can find it. I also add garlic to mine. Play around with it! Enjoy
I topped with crushed potato chips. Made it extra yummy.pat
Of course!
I did and added two eggs it was awesome
I double the recipe and add 1 can of cream of chicken and 1caan of cream of mushroom teresa
YUM! Thanks for linking up with What’s Cookin’ Wednesday!
Thanks for sharing this recipe – I’m sure it’s great! Blessings, Janet
I love their hashbrown casserole! I’ll have to try your recipe. Thank you for sharing at Merry Monday!
Thanks so much for joining us at Delicious Dishes! We love your Copycat Cracker Barrel Hashbrown Casserole recipe and hope you’ll join us again this week!
I think you left off the step about topping the dish with the remaining cup of cheese.
I was going to say the same about the reserved cup of cheese.
I’ve been wondering because the recipe only calls for 8 oz which is a cup but the instructions say to use all but one cup. So maybe it should be more than a cup? Or reserve less for topping?
Hi girls! I am so sorry for the confusion. If you shred your 8 oz would be the weight of the cheese. It will create around 2 cups or so of loose shredded in a measuring cup. So reserve one cup of non compacted cheese.
8oz by volume is 1 cup; 8oz of cheese by weight is actually 2 cups.
Change the recipe to reflect more cheese!!! Went to the store and only bought 8oz of cheese
Am I missing where it says to add the butter and salt?!?!
I love this The Cracker Barrel Hash Brown CasseroleI have made it umteen times..
Stupid question do you cook the onion first or put them in raw?