If you’re like me and crave comfort food that warms the soul and brings back cozy memories, then this Copycat Cracker Barrel Hashbrown Casserole is about to become your go-to dish. The first time I tasted this casserole at Cracker Barrel, I knew I had to recreate it at home. That gooey, cheesy, golden crust over tender shredded potatoes had a hold on my heart. After several test runs, I’ve finally perfected a version that’s not only easy to make but delivers that same iconic flavor.
I remember pulling this dish out of the oven one Sunday afternoon with the whole kitchen filled with the aroma of melting cheese, caramelized onions, and buttery potatoes. Everyone around the table dove in before I could even serve myself, and I knew I’d hit the jackpot. This casserole is all about simplicity and indulgence, and honestly, who could resist a forkful of that stretchy cheese pull?
I love making this for family brunches or as a crowd-pleasing side at potlucks. It pairs with everything from roast chicken to baked ham, or even as the star of a vegetarian dinner. It’s satisfying, savory, and ridiculously creamy. There’s a reason it’s become a staple in my rotation, and once you try it, you’ll know why it’s so beloved.
Why You’ll Love This Copycat Cracker Barrel Hashbrown Casserole Recipe
This casserole hits all the right notes of comfort and flavor. It’s incredibly simple to prepare using frozen hashbrowns, so there’s no peeling or shredding required. The sour cream and cream of chicken soup create a luscious, rich base that hugs every strand of potato. The cheese is the real star, bringing depth and a velvety finish to every bite.
Whether you’re a long-time fan of the restaurant favorite or just discovering it now, you’ll appreciate how well this homemade version captures the essence of the original. Plus, it’s customizable, reheats beautifully, and is perfect for meal prep or holiday gatherings. If you enjoy hearty comfort food, check out my Creamy Beef and Shells Recipe or the delicious Stovetop Creamy Ground Beef Pasta for more ideas to round out your meal.
How to Make the Copycat Cracker Barrel Hashbrown Casserole Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
Step 2: Mix the Base
In a large mixing bowl, combine 1 can of cream of chicken soup, 1 cup of sour cream, ½ cup of melted butter, ½ cup of finely chopped onion, 2 cups of shredded cheddar cheese, and a pinch of salt and pepper. Stir well until smooth and evenly blended.
Step 3: Fold in the Hashbrowns
Add one 30-ounce bag of frozen shredded hashbrowns (thawed) to the bowl and gently fold until all the potatoes are evenly coated with the creamy mixture.
Step 4: Assemble and Bake
Transfer the mixture into your prepared baking dish. Spread it out evenly and sprinkle an additional ½ cup of shredded cheddar on top for a gooey golden finish. Bake uncovered for 45 minutes or until bubbly and golden brown on top.
Step 5: Let it Set and Serve
Allow the casserole to cool for about 5 minutes before serving. This helps the cheese set slightly, making it easier to scoop and enjoy.
Recipe Variations and Possible Substitutions
- Meat Lovers’ Version: Stir in some cooked crumbled bacon, diced ham, or sausage for an extra savory bite.
- Veggie Boost: Add finely chopped bell peppers, mushrooms, or even spinach to introduce some color and nutrients.
- Soup Swap: For a vegetarian version, use cream of mushroom or cream of celery soup instead of chicken.
- Cheese Variety: While cheddar is classic, feel free to use Monterey Jack, Colby, or a blend for a different flavor.
- Spice It Up: Mix in a pinch of cayenne or a few dashes of hot sauce to add some heat.
Serving and Pairing Suggestions
This Copycat Cracker Barrel Hashbrown Casserole is hearty enough to stand on its own, but it also plays incredibly well as a side. I love serving it at brunches alongside scrambled eggs, crispy bacon, and fruit salad. For dinner, pair it with roasted meats like glazed ham, grilled chicken, or even a seared steak for a comforting, well-rounded meal. Add a crisp green salad or steamed green beans for some contrast and freshness.
For a Southern-style feast, I sometimes serve it with buttermilk biscuits, collard greens, and fried chicken. It’s the kind of dish that invites second helpings and goes with just about anything.
Storage and Reheating Tips
This casserole stores beautifully. Let leftovers cool completely before transferring to an airtight container. Refrigerate for up to 4 days. To reheat, scoop your desired portion into a microwave-safe dish and warm on medium power for 2 to 3 minutes. For best texture, you can also reheat it in the oven at 350°F until warmed through (about 15-20 minutes).
You can freeze it too! Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and bake at 350°F until hot and bubbling.
Frequently Asked Questions
What type of hashbrowns should I use?
Use frozen shredded hashbrowns for best results. Make sure they are completely thawed before mixing to avoid excess moisture.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole the night before and keep it covered in the refrigerator. Bake it the next day when you’re ready to serve.
Is there a way to make this recipe vegetarian?
Absolutely. Swap the cream of chicken soup with cream of mushroom or cream of celery soup.
Can I use fresh potatoes instead of frozen?
You can, but it will take more time. Be sure to peel, shred, and remove as much moisture as possible from the fresh potatoes.
How do I get that golden crust on top?
Sprinkling extra shredded cheddar on top before baking and using a hot oven ensures that perfect golden, bubbly finish.
Related Recipe You’ll Like
If you enjoyed this Copycat Cracker Barrel Hashbrown Casserole, you’re in for a treat with other creamy, cheesy comfort food recipes on my site. Try the indulgent Cheesy Baked Tortellini with Meat Sauce for a filling dinner that layers pasta, meat, and melty cheese into one irresistible bake. Another crowd favorite is the Creamy Ground Beef Alfredo Pasta — it’s rich, satisfying, and quick enough for weeknights.
For something a bit different but equally cozy, don’t miss the Mushroom Mozzarella Bake. It has earthy flavors and a dreamy cheese pull that’s perfect for vegetarians and mushroom lovers alike. These recipes carry the same soul-warming energy and are perfect to add to your comfort food collection.
Save and Share This Recipe for Later
Loved this Copycat Cracker Barrel Hashbrown Casserole? Don’t forget to save it! Pin it on your favorite Pinterest board so you can come back to it whenever the craving hits. If you know someone who needs more comfort food in their life (and who doesn’t?), share it with them via email, Facebook, or Instagram.
Recipes like this are meant to be shared. They bring people together and turn any meal into a moment worth remembering. Tag me when you make it — I love seeing your creations!
Copycat Cracker Barrel Hashbrown Casserole Recipe
This Copycat Cracker Barrel Hashbrown Casserole Recipe is the ultimate comfort food, perfectly replicating the creamy, cheesy, and irresistibly golden side dish from the beloved Southern restaurant. Made with frozen hashbrowns, sour cream, cheddar cheese, and a creamy soup base, this casserole is easy to prepare and sure to please a crowd. Whether served at brunch, as a hearty side for dinner, or even on its own, it’s a recipe packed with nostalgic flavors and ideal for family meals or holiday gatherings.
Ingredients
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup butter, melted
- 1/2 cup finely chopped onion
- 2 1/2 cups shredded cheddar cheese (divided)
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, combine cream of chicken soup, sour cream, melted butter, chopped onion, 2 cups of cheddar cheese, salt, and pepper.
- Stir until the mixture is smooth and well blended.
- Gently fold in the thawed hashbrowns until fully coated.
- Spread mixture evenly into the prepared baking dish.
- Top with remaining 1/2 cup of shredded cheddar cheese.
- Bake uncovered for 45 minutes, or until the top is golden and bubbly.
- Allow to cool for 5 minutes before serving.
Notes
- Be sure hashbrowns are fully thawed and drained of excess moisture for best texture.
- Substitute cream of mushroom or cream of celery soup for a vegetarian version.
- Add cooked bacon or ham for a meatier dish.
- This casserole can be made a day ahead and baked fresh before serving.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
