Cracker Barrel Hashbrown Casserole Copycat Recipe

This Cracker Barrel hashbrown casserole is a savory, flavorful side dish that will satisfy your need for some delicious comfort food. With just a few simple ingredients and steps, you'll bring the taste of Cracker Barrel into your kitchen. This easy-to-make casserole is ideal for family gatherings, potlucks, or a comforting meal any day of the week.

I love Cracker Barrel's recipes so much, so I keep making them, try my versions of their fried apples or grilled chicken tenders.

Jump to:

• 🥘 Ingredients
• 🔪 How To Make Cracker Barrel Hashbrown Casserole
• 💭 Angela's Pro Tips & Notes
• ❓ Recipe FAQs
• 😋 More Copycat Recipes
• 📖 Recipe Card
• 💬 Reviews

If you are looking for a simple, family-loved dinner recipe, try my Cracker Barrel hashbrowns. This tasty casserole is loaded with hashbrowns and bubbling cheese, so I know you will want to get seconds.

With minimal prep work necessary, you will quickly be on your way to this delicious part of a great family meal. This recipe tastes just like Cracker Barrel’s delicious recipe - without the need to drive out to the restaurant.

🥘 Ingredients

This easy meal is bursting with flavor and contains simple, common ingredients. Just make sure to stop by your local grocery store and grab a bag of frozen hash browns.

• Frozen Hashbrowns – 2 pounds of frozen shredded hash browns (thawed, 32-ounce package).
• Butter – ½ cup of butter, melted.
• Cream of Chicken Soup – 10.5 ounces of cream of chicken soup. (This could be substituted for cream of cheddar soup if preferred, or for a vegetarian option.)
• Sour Cream – 2 cups of sour cream.
• Onion – ½ cup of finely chopped yellow onion or white onion.
• Colby Cheese – 2 cups of grated Colby cheese. (Divided into a 1½ cup portion and a ½ cup portion).
• Black Pepper – ¼ teaspoon of ground black pepper.

🔪 How To Make Cracker Barrel Hashbrown Casserole

This copycat Cracker Barrel hashbrown casserole is incredibly easy to make, you’ll be ready to pop it in the oven in no time. All you need is a mixing bowl, a silicone spatula, and a 9x13 baking dish.

This recipe makes 10 servings when served as a side dish. Of course, you can always dish up more for a hungry crowd.

1. Preheat. Preheat your oven to 350°F (175°C). Grease a 9x13 baking dish with non-stick cooking spray or cooking oil.
2. Combine. In a large mixing bowl, combine 2 pounds of frozen, shredded hashbrowns, ½ cup melted butter, 10.5 ounces of cream of chicken soup, 2 cups of sour cream, ½ cup of finely chopped onion, the first 1½ cups of shredded Colby cheese, and ¼ teaspoon of ground black pepper. Mix gently until well combined.
3. Transfer. Gently pour the hashbrown mixture into your prepared baking dish and then sprinkle the remaining ½ cup of Colby cheese over the top.
4. Bake. Place the dish on the center rack and bake at 350°F (175°C) for 45-55 minutes or until the casserole is bubbling around the edges and your cheese is lightly browned.
5. Serve. Remove the casserole from the oven and serve immediately.

This casserole would be delicious with one of my vegetable side dishes. Try my sautéed green beans or steamed broccoli for a fresh and healthy addition to this meal.

💭 Angela's Pro Tips & Notes

• To quickly thaw your hashbrowns, place them on the counter for 1 hour. If you aren't in a hurry, simply transfer the frozen hashbrowns to the fridge and let them thaw overnight.
• Drain any moisture that remains from thawing the hashbrowns. For the crispiest results, pat the hash browns dry with paper towels before mixing them with the other ingredients.
• Make your casserole in advance by combining all the ingredients in a baking dish and covering it with foil. Refrigerate and bake according to directions within 3 days, or freeze and bake within 3 months.

❓ Recipe FAQs

😋 More Copycat Recipes

• Taco Bell Mexican Pizza
• Panda Express Mixed Vegetables
• P.F. Chang's Mongolian Beef
• Panda Express Chow Mein
• Benihana Ginger Salad Dressing
• Olive Garden Pasta e Fagioli Copycat

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