Cracker Barrel Hashbrown Casserole

4.85 from 40 votes

Cracker Barrel Hashbrown Casserole

Cracker Barrel Hashbrown Casserole is an authentic copycat recipe that is just so easy to make. Fine to prepare ahead, this hashbrown casserole can be a side dish or a main dish, and is perfect for holiday mornings. Cheesy, melty, creamy and oh so filling, this is the top secret recipe everyone raves about!

Prep Time5

Cook Time45

Total Time50

Course: Breakfast, Casseroles

Cuisine: American

Keyword: breakfast, casserole, cheddar cheese, hash browns

Servings:

Calories: 543kcal

Author: Trisha Haas - Salty Side Dish

Ingredients

30 oz. Hash browns thawed and drained of excess moisture if necessary
1 stick of butter melted
16 oz. full fat Sour Cream
10.5 oz. Cream of Cheddar condensed soup
1/2 cup white onion diced
2.5 cups cheddar cheese shredded
salt and pepper

Instructions

Preheat your oven to 350°F and spray your casserole dish with nonstick cooking spray. Set aside 1 cup of shredded cheddar cheese for the topping.
In a large bowl, combine 30 oz of thawed hash browns, 1 stick of melted butter, 1 can of cream of cheddar condensed soup, 1/2 cup of diced onion (or more if you like extra onion), 1.5 cups of cheddar cheese, 16 oz of full-fat sour cream, and a light pinch of salt and pepper (be cautious with salt, as the canned soup is already seasoned).
Mix all ingredients well until evenly combined. Transfer the mixture into your prepared casserole dish and use a spatula to smooth the top evenly without mashing the ingredients.
Sprinkle the reserved shredded cheddar cheese evenly over the top.
Bake for 45 minutes until the cheese is melted and bubbly.
Let the casserole set and cool for 5 to 10 minutes before serving to allow the ingredients to firm up and then serve.

Video

Notes

Alterations

THAW POTATOES: Your hashbrowns need to be thawed out. If there is too much water in them, you can drain but mine didn't have too much so I was able to thaw and dump. I just put mine in the fridge so they can thaw out a few hours before I assemble this casserole.

CHANGE POTATOES: Hashbrowns are just potatoes, so you can substitute the shredded ones for the diced ones if you like. And while I always grab the frozen ones and leave on the counter or fridge to thaw, you can actually buy pre-thawed ones right in the fridge section, typically by the eggs.

TOPPING: Prefer your casseroles with a crunch? Try topping with a cereal base (like corn flakes), panko crumbs or even crushed butter crackers. Just mix with some melted butter and add to the top.

Nutrition