Copycat Cracker Barrel Hashbrown Casserole

This Copycat Cracker Barrel Hashbrown Casserole is a creamy, cheesy dish that’s perfect for breakfast, brunch, or even dinner. Made with tender hashbrowns, a rich cheese sauce, and baked to golden perfection, it tastes just like the classic dish from the restaurant. Easy to make and utterly comforting, it’s sure to become a family favorite.

Cracker Barrel’s hashbrown casserole has always been a must-order for my family whenever we dine there. One day, I decided to try recreating it at home, and the result was a hit! My husband loved how spot-on the flavor was, and my daughter couldn’t get enough of the gooey cheese. Now, it’s a regular on our breakfast and holiday menus.

Why You’ll Love Copycat Cracker Barrel Hashbrown Casserole

•Rich and Creamy: Perfectly cheesy and full of flavor.

•Easy to Make: Simple ingredients and straightforward steps.

•Versatile: Great as a side dish or main course.

•Perfect for Any Occasion: Ideal for breakfast, brunch, potlucks, or holidays.

Ingredients Notes For Hashbrown Casserole

•Hashbrowns: Frozen shredded hashbrowns, thawed for convenience.

•Cheese: Shredded cheddar cheese for creamy, melty goodness.

•Cream of Chicken Soup: Forms the base of the creamy sauce; can substitute with cream of mushroom for a vegetarian option.

•Sour Cream: Adds tanginess and richness.

•Butter: For a smooth and luscious texture.

•Onion: Finely chopped for a subtle flavor boost.

Recipe Steps

1.Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2.Mix Ingredients: In a large bowl, combine thawed hashbrowns, shredded cheese, cream of chicken soup, sour cream, melted butter, and chopped onion. Stir until everything is evenly mixed.

3.Assemble Casserole: Spread the mixture evenly into the prepared baking dish. Smooth the top with a spatula.

4.Bake: Bake uncovered for 45-50 minutes, or until the casserole is golden brown and bubbling around the edges.

5.Cool and Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh parsley if desired.

Storage Options

•Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.

•Freezer: Freeze the unbaked casserole for up to 2 months. Thaw overnight in the refrigerator and bake as directed.

Variations & Substitutions

•Add cooked bacon, sausage, or ham for a heartier dish.

•Mix in diced green chilies or jalapeños for a spicy twist.

•Use a blend of cheeses like Monterey Jack or Gruyère for added flavor.

Copycat Cracker Barrel Hashbrown Casserole

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Course: Breakfast, Side Dish

Kitchen: American

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Ingredients

 

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• ▢ 1 package 30 oz frozen shredded hashbrowns, thawed
• ▢ 1 can 10.5 oz cream of chicken soup
• ▢ 1 cup sour cream
• ▢ 1/2 cup unsalted butter melted
• ▢ 1/2 cup chopped onion
• ▢ 2 cups shredded sharp cheddar cheese
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon black pepper
• ▢ 1 cup crushed cornflakes or breadcrumbs optional, for topping
• ▢ 2 tablespoons melted butter optional, for topping

Instructions

• Prepare the Casserole:
• Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
• Mix Ingredients: In a large bowl, combine the cream of chicken soup, sour cream, melted butter, onion, cheddar cheese, garlic powder, salt, and pepper. Mix well.
• Add Hashbrowns: Fold the thawed hashbrowns into the mixture until evenly coated.
• Assemble and Bake:
• Transfer to Dish: Spread the hashbrown mixture evenly into the prepared baking dish.
• Optional Topping: If desired, combine the crushed cornflakes or breadcrumbs with the additional melted butter. Sprinkle evenly over the top of the casserole.
• Bake: Bake uncovered for 40-45 minutes, or until the casserole is bubbly and golden on top.