Cracker Barrel Hashbrown Casserole

I absolutely love the comforting taste of Cracker Barrel’s famous hashbrown casserole. When I made this recipe in my kitchen for the first time, I was immediately reminded of the nostalgic flavors of eating out at this iconic restaurant.

Over the years, I’ve fine-tuned this copycat cracker barrel hashbrown casserole to serve as a delicious breakfast casserole and make a fantastic side dish. Whether you’re a fan of my main dish, sausage hashbrown breakfast casserole, or prefer a heartier tater tot breakfast casserole recipe, this ultra-cheesy casserole delivers the creamy bite you crave.

Cracker Barrel Hashbrown Casserole Ingredients

As you can see, this dish has pretty straightforward and just a few ingredients. As a note, I keep it cheesy with the cream of cheddar soup choice which is close to the original, but you can substitute for other “cream of” soups if you prefer. Just know that it changes the taste and recipe, but I always encourage finding what works for your family.

• 1 bag (32 oz) frozen hashbrowns, thawed (I use the red ORE-IDA Bag in Frozen Section at the store)
• 1 can (10.5 oz) cream of cheddar soup
• 1 cup diced white onions – A tip for adding white onion is to always use a vegetable chopper.
• 2.5 cups shredded cheddar cheese – this is for the topping and the mix-in
• 1 cup sour cream
• 1/2 cup melted butter

Cracker Barrel Hashbrown Casserole Recipe

I think you will find that this version of the famous top secret cracker barrel casserole recipe is pretty spot on. Easy to prepare and budget-friendly, there really is no wrong way to enjoy it- and you will enjoy it! With just a few ingredients, the focus is on the creamy cheesy base and hashbrowns.

Preheat your oven to 350°F. This step is crucial for even cooking, so let the oven reach the full temperature before you start.

Prepare your casserole dish by spraying it with nonstick cooking spray. This helps prevent the potatoes from sticking.

Mix the ingredients: In a large bowl, combine the thawed hashbrowns, cream of cheddar soup, diced onions, 1 1/2 cups of shredded cheddar cheese, sour cream, and melted butter. Stir until well mixed.

Season to taste: Add salt and pepper to taste. Remember its always easy to add more and you cannot take away, so its fine to add a salt and pepper shaker on the table vs overdoing it pre-baking. Canned items like this cream of cheddar soup typically have their own salt content, so just be aware of that.

Transfer to the casserole dish: Using a spatula or the back of a spoon, spread the mixture evenly in the greased casserole dish. Don’t press down too much; you are not trying to pack it in, just level it out.

Add the topping: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.

Bake: Place the casserole in the preheated oven and bake for 40-45 minutes, or until the cheese is melted and bubbly. Let it rest for a few minutes to set and then serve.

Add Toppings

This casserole is meatless as written (just like the original copycat version), but you can make it heartier by adding cooked ground sausage or bacon right into the mix. For toppings, try fresh chives, a dollop of sour cream, or a splash of hot sauce for an extra kick.

How to make ahead Cracker Barrel Casserole

One of the things I love most about this recipe is how easy it is to prepare ahead of time. This make-ahead option is a lifesaver.

1. Assemble the Casserole: Follow the recipe instructions to mix all the ingredients together and spread the mixture in your greased casserole dish. Don’t add the final layer of cheese yet.
2. Cover and Refrigerate: Once assembled, cover the casserole dish tightly with plastic wrap or aluminum foil and place it in the refrigerator. You can do this up to 24 hours in advance.
3. Add the Topping: When you’re ready to bake, take the casserole out of the fridge and preheat your oven to 350°F. Remove the cover, sprinkle the remaining cheese on top, and let it sit at room temperature for about 15 minutes while the oven preheats.
4. Bake: Bake as directed, for 40-45 minutes, until the cheese is melted and bubbly.

Potatoes make perfect potluck ideas

Personally, this copycat hashbrown casserole is one of my favorite recipes to bring when there is a sharing even like potlucks and meetings. Its honestly better than the original and the positive feedback I get is always overwhelming. Its not as filling as some of the other egg and meat dishes and is truly complementary as a side dish.

If you need more delicious ways to enjoy hash browns, I got you. Try our ham and potato casserole, this hearty cowboy breakfast casserole with lots of eggs, or simply learn how to make hash browns in the oven (a GREAT trick for crispy hashbrowns without the oil mess).