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Home » Recipes » Casseroles

Last Updated: Jun 21, 2024 by Angela Latimer · 5 Comments

Cracker Barrel Hashbrown Casserole Copycat Recipe

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Pin image with text divider of Cracker Barrel Hashbrown casserole copycate.

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.

Square image of Cracker Barrel Hashbrown casserole copycate on a white plate.
Jump to:
  • 🥘 Ingredients
  • 🔪 How To Make Cracker Barrel Hashbrown Casserole
  • 💭 Angela's Pro Tips & Recipe Notes
  • ❓ Recipe FAQs
  • 😋 More Copycat Recipes
  • 📖 Recipe Card
  • 💬 Comments & 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.

Ingredient photo of everything needed to make cracker barrel's hash brown casserole.
  • 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 free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 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.

Process photo 1 showing ingredients in a large bowl.
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Process photo 2 showing ingredients mixed in a large bowl.
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Process photo 3 showing hashbrown casserole ingredients pressed into a glass baking dish.
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Process photo 4 showing cheese added to the top of the hashbrown casserole.
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  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.

Wide image of Cracker Barrel Hashbrown casserole copycate on a white plate.

💭 Angela's Pro 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.

>>>See All Of My Tasty Recipes Here!<<<

❓ Recipe FAQs

Can I Make This Vegetarian?

Yes, it can be; make sure you substitute the cream of chicken soup for cream of cheddar soup!

Is This Recipe Gluten-Free?

No, 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 It 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!

How To Store Leftovers, And How Long Will They Last?

Store the leftover casserole in an airtight container in the refrigerator. It should last for 3-4 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.

Tall image of Cracker Barrel Hashbrown casserole copycate in a glass baking dish.

😋 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

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card

Closeup square image of Cracker Barrel Hashbrown casserole copycate on a white plate.
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5 from 17 reviews

Cracker Barrel Hashbrown Casserole

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.
Author | Angela Latimer
Servings: 10 servings
Calories: 381kcal
Prep 5 minutes minutes
Cooking 45 minutes minutes
Total Time 50 minutes minutes
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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

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

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 2 lbs frozen shredded hashbrowns, ½ cup melted butter, 10.5 oz cream of chicken soup, 2 cups sour cream, ½ cup onion, the first 1 ½ cups of the 2 cups Colby cheese, and ¼ teaspoon ground black pepper in a large mixing bowl. Mix gently until well distributed.
  • 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.

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

Calories: 381kcal (19%) | Carbohydrates: 22g (7%) | Protein: 10g (20%) | Fat: 29g (45%) | Saturated Fat: 16g (100%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 79mg (26%) | Sodium: 476mg (21%) | Potassium: 379mg (11%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 887IU (18%) | Vitamin C: 8mg (10%) | Calcium: 245mg (25%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Breakfast, Copycat Recipes, Main Dish, Side Dish
Cuisine American
« Enchilada Recipes
Ground Beef Casserole »

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Comments

    5 from 17 votes (16 ratings without comment)

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  1. CJ says

    April 22, 2024 at 1:53 pm

    This is Funeral potatoes! I've been making them for decades & so have my friends.

    Reply
    • Angela @ BakeItWithLove.com says

      April 22, 2024 at 4:51 pm

      This is based on Cracker Barrel's recipe (so yes, I'm sure you could call them a funeral potatoes version). I have my traditional funeral potatoes recipe here, and it's topped with crushed cornflakes. Yum!

      Reply
  2. Meena says

    November 23, 2023 at 5:40 pm

    What is considered a serving? Do you know the ounces or grams?

    Reply
    • Angela @ BakeItWithLove.com says

      November 24, 2023 at 2:17 pm

      Adding up the ingredients for a rough answer would be approx 7-8 ounces per portion. I have never weighed them, it's just a 9x13 casserole divided into 10 portions. Enjoy!

      Reply
  3. Amanda J. says

    July 16, 2022 at 9:19 am

    5 stars
    Just like the restaurant but better because I was at home!

    Reply

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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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