You won’t believe how easy it is to duplicate the beloved Cracker Barrel hashbrown casserole in your own kitchen!
This easy casserole recipe brings all the comforting flavors of the restaurant classic right to your home. It’s golden, cheesy and delicious, with simple ingredients and minimal prep work.
This copycat recipe is perfect for a holiday morning, weekend brunch or hearty family breakfast. It also makes a perfect side dish for fried chicken, pulled pork or just about any main meal. It’s super versatile and just slightly addictive, you’ll see!
Why We Love This Recipe
- Simple ingredients: You only need a handful of everyday ingredients to make this delicious casserole. Frozen hash browns, cheddar cheese, sour cream, cream of chicken soup and butter come together to create the ultimate comfort food.
- Just like the restaurant: If you’ve ever ordered hashbrown casserole at Cracker Barrel, you know how irresistible those cheesy potatoes can be. This homemade version delivers that same rich, creamy flavor without leaving the house.
- Easy prep work: There’s no need to peel, shred or cook fresh potatoes. Using frozen hash browns makes this a great recipe for busy mornings and holiday gatherings.
- Perfect for any time of day: Serve it as a perfect breakfast casserole alongside eggs and bacon, or enjoy it as a side dish for dinner.
- Great for a crowd: This cheesy casserole is ideal for potlucks, holiday dinners and meal trains. You can easily double the recipe when feeding a large group.
- Make-ahead friendly: Assemble the casserole in advance, refrigerate it and bake when you’re ready to serve.
Ingredients
- Frozen hashbrowns
- Sour cream
- Sharp cheddar cheese
- Cream of chicken soup
- Onion
- Butter
- Salt
- Pepper
How to Make Hashbrown Casserole
Thaw the Hashbrowns
Be sure to allow the frozen hashbrowns to thaw at room temperature before using them. This could take up to an hour.
Combine the Ingredients
Grab a large mixing bowl and put everything in – the thawed hashbrowns, soup, sour cream, diced onions, butter, salt, pepper and most of the grated cheese.
Bake the Casserole
Transfer the mixture to a baking dish and top it with the rest of the grated cheddar. Then, bake it for about 1 hour until it’s bubbling.
Serving Suggestions
Breakfast and brunch: Serve this cheesy hash brown casserole with scrambled eggs, crispy bacon, breakfast sausage, fresh fruit or homemade biscuits. It’s a delicious breakfast that works especially well for a holiday morning when you’re feeding family and friends.
A side dish for dinner: These cheesy potatoes pair beautifully with comfort meals like fried chicken, roasted chicken, pork chops and meatloaf. Add green beans or a crisp garden salad for a complete main meal.
For holidays and potlucks: This potato casserole is a welcome addition to Thanksgiving, Christmas, Easter and other holiday dinners. It’s easy to transport and makes a great side dish for a crowd.
For meal trains: If you’re bringing food to a friend or neighbor, this cheesy casserole is a comforting choice. Bake it in a disposable baking dish, cover it with aluminum foil and include reheating instructions.
Make Ahead and Storage Instructions
Make-ahead: You can assemble the hash brown casserole a day ahead and refrigerate it before baking. Cover the unbaked casserole tightly with plastic wrap or foil, then remove the covering before baking. If it’s going into the oven directly from the refrigerator, allow a little extra baking time.
Storing Leftovers: Allow any leftovers to cool to room temperature before storing. You can either cover the baking dish with plastic wrap or foil, or transfer it to an airtight container. Leftovers will stay fresh in the fridge for several days.
For longer storage, put leftovers into a freezer bag, laid flat with as much air squeezed out as possible.
Is the Cracker Barrel Hashbrown Casserole the Same as Funeral Potatoes?
They’re very similar! Both dishes are cheesy potato casseroles made with hash browns, a creamy soup base and cheese. However, there are a few differences depending on the recipe.
The biggest difference is that funeral potatoes are typically topped with crushed cornflakes, potato chips or breadcrumbs to make a crunchy topping. The Cracker Barrel hashbrown casserole doesn’t have a crunchy topping.
Recipe Tips
- Thaw the hash browns: Thawing and draining excess moisture helps prevent a watery casserole.
- Shred your own cheese: A box grater and a block of sharp cheddar can give the casserole a smooth, creamy texture because freshly grated cheese typically melts better than pre-shredded cheese.
- Add a little extra time: To get a nice browned top, bake the casserole a bit longer. Don’t worry, you won’t burn it.
- Customize the topping: If you love a little crunch, sprinkle crushed cornflakes tossed with melted butter over the top of the casserole during the final 15–20 minutes of baking.
When you make this Cracker Barrel hashbrown casserole, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more copycat recipes, try these:
Cracker Barrel Hashbrown Casserole
Equipment
- 1 9×13 baking dish
Ingredients
- 2 lbs. frozen hashbrowns thawed
- 16 oz. sour cream
- 2 1/2 cups sharp cheddar cheese grated
- 1 10.5 oz. can cream of chicken soup
- 1/2 cup diced yellow onion
- 1/2 cup unsalted butter melted
- 1/2 tsp. salt
- 1/4 tsp. pepper
Instructions
- Preheat oven to 350F degrees. Coat a 9×13 baking dish with nonstick cooking spray.
- In a large mixing bowl, combine the thawed hashbrowns, melted butter, soup, sour cream, diced onions, 1 1/2 cups of cheese, salt and pepper.
- Transfer the mixture to the baking dish. Top with the remaining 1 cup of cheese.
- Bake 55-60 minutes, until the top is slightly browned and bubbling. Serve warm.
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