This Cracker Barrel hashbrown casserole is a savory, flavorful side dish that is sure to satisfy your need for some delicious comfort food! This copycat recipe is so easy to make, it is simply mixed together and baked in the oven! You won’t even miss going out to the restaurant with this kid-friendly, versatile casserole recipe.
Copycat Cracker Barrel Hashbrown Casserole
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.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 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!
- Preheat. Preheat your oven to 350°F (175°C). Grease a 9x13 baking dish with non-stick cooking spray or cooking oil.
- 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.
- Transfer. Gently pour the hashbrown mixture into your prepared baking dish and then sprinkle the remaining ½ cup of Colby cheese over the top.
- 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.
- 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 Tips & Recipe 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.
- Storing: Leftover Cracker Barrel hashbrown casserole can be covered and kept in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or pop the casserole in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
Is Cracker Barrel Hashbrown Casserole Vegetarian?
Yes, it can be, just make sure you substitute the cream of chicken soup for cream of cheddar soup!
Is Cracker Barrel Hashbrown Casserole Gluten-Free?
Unfortunately, the cream of chicken soup in this recipe is not gluten-free. However, this can be substituted with heavy cream or sour cream & chicken broth to make a gluten-free alternative! Check out more cream of chicken substitutes to find what works best for you!
Can I Make Cracker Barrel Hashbrown Casserole With Fresh Potatoes?
Yes, you can substitute the frozen hashbrowns with fresh potatoes, but it will require a few extra steps such as shredding the potatoes. Take a look at my homemade hashbrowns recipe to see how to use fresh potatoes to make hashbrowns!
😋 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
- Cracker Barrel Grilled Chicken Tenders
Cracker Barrel Hashbrown Casserole
Ingredients
- 2 lbs frozen shredded hashbrowns (thawed, 32 ounce package)
- ½ cup melted butter
- 10.5 oz cream of chicken soup (or cream of cheddar soup)
- 2 cups sour cream
- ½ cup onion (finely chopped)
- 2 cups Colby cheese (grated, divided into 2 portions of 1 ½ cup portion and ½ cup)
- ¼ teaspoon ground black pepper
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish with non-stick cooking spray or cooking oil.
- Combine the hashbrowns, melted butter, cream of chicken soup, sour cream, onion, the first 1 ½ cups of cheese, and ground black pepper in a large mixing bowl. Mix gently until well distributed.2 lbs frozen shredded hashbrowns, ½ cup melted butter, 10.5 oz cream of chicken soup, 2 cups sour cream, ½ cup onion, 2 cups Colby cheese, ¼ teaspoon ground black pepper
- Transfer the hashbrown mixture into your prepared baking dish and then sprinkle the remaining ½ cup portion of Colby cheese over the top.
- 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. Remove from the oven and serve immediately.
Equipment You May Need
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 hashbrowns 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.
- Storing: Leftover Cracker Barrel hashbrown casserole can be covered and kept in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or pop the casserole in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Amanda J. says
Just like the restaurant but better because I was at home!