Copycat Cracker Barrel Hashbrown Casserole
on Jul 28, 2016, Updated Jan 30, 2024
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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…
I have made this recipe many times. My favorite comfort food . This time I made it with Cream of Potato soup. For me this will be my favorite from here out. So satisfying.
If I want to grace my own potatoes, how many cups do I need? Also, how to I prepare the potatoes besides peeling and grading them? Do they need to be rinsed? Or just squeeze the liquid out of them, or rinse and squeeze the liquid out?
I used the hashbrowns with peppers and onions, absolutely delicious
Casserole turned out really well. Everyone loved it and said it was so creamy. Had to share the recipe with two people.
I made this for Christmas dinner…..I was the best I have ever tasted. I did add some chopped green chili’s and grated my own sharp cheddar cheese. It was better than Cracker Barrel’s potatoes. Thank you so much…..I will definitely be making this again.
Looks yummy. I’ve tried to make this for my family, and my family really love it. I will introduce your recipe for my friends. Thank you so much. I love it.
Your ingredients only call for 8oz of cheese, in the instructions it says to reserve 1cup for the top… 8oz=1cup? So technically you need 2 cups????
An 8oz bag of shredded cheese equals 2 cups :)
16 oz equals 2 cups.
Also, it never Saadi what to do with the reserved cheese. Following the pictures, you put it on top! I don’t usually look at the pictures, so I had to add it later! Fix the instructions!
Delicious! Next time I will use 1/2 stick of butter.
I like your recipe. It is so simple and easy. This dish is great. I made this last night. People eat a lot of these. Its taste is great. I think this dish will taste better if you add butter, what do you think? Thanks.
Do you cover to bake? Then uncover and top with cheese to melt?
Dish turned out good but there were no instructions on when to add the 1 tsp salt. And to top the casserole with the reserved cup of cheese. For people who don’t normally cook this could cause some issues. Pics are great but if someone prints the recipe …not there. Fortunately I cook all the time.
When are you supposed to add salt?