Copycat Cracker Barrel Hashbrown Casserole

If you have ever eaten at Cracker Barrel, you know their hashbrown casserole is the star of the menu. This homemade version is just as creamy, cheesy, and comforting as the original. Shredded hashbrowns get mixed with a rich, velvety cheese sauce, then baked until golden and bubbly on top. It is the ultimate side dish for breakfast, brunch, or honestly any meal of the day.

Why You will Love This Recipe

Creamy, cheesy, and absolutely loaded with flavor

Only takes about 10 minutes to assemble

Perfect side dish for breakfast, brunch, or dinner

Feeds a crowd and always gets rave reviews

Uses simple, affordable ingredients from any grocery store

Recipe Details

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 8 servings

Ingredients

1 bag (30 oz) frozen shredded hashbrowns, thawed

1 can (10.5 oz) cream of chicken soup

1 cup sour cream

2 cups shredded sharp cheddar cheese, divided

1/2 cup butter, melted

1/2 cup diced yellow onion

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

Preheat the oven to 350 degrees. Lightly grease a 9x13-inch baking dish with cooking spray or butter.

In a large bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, 1 1/2 cups of the shredded cheddar cheese, melted butter, diced onion, garlic powder, salt, and pepper. Mix everything together until well combined.

Spread the mixture evenly into the prepared baking dish. Smooth the top with a spatula.

Sprinkle the remaining 1/2 cup of cheddar cheese over the top in an even layer.

Bake uncovered for 40 to 45 minutes until the edges are bubbly and the top is golden brown. If the top is browning too quickly, tent loosely with aluminum foil for the last 10 minutes.

Let the casserole rest for 5 minutes before serving. This allows it to set up slightly and makes it easier to scoop out clean portions.

Kelvin Tips

Make sure to thaw the hashbrowns completely and squeeze out any excess moisture with a clean kitchen towel. Wet hashbrowns will make the casserole watery instead of thick and creamy.

Use sharp cheddar cheese for the best flavor. The sharper the cheese, the more flavor it adds to the casserole without needing extra seasoning.

You can prep this the night before. Assemble everything in the baking dish, cover with plastic wrap, and refrigerate overnight. Add about 10 extra minutes to the baking time since it will be cold.

For a crispy topping, sprinkle crushed cornflakes or French-fried onions over the cheese before baking. It adds an incredible crunch that takes this casserole over the top.

Nutrition Facts (per serving)

Calories: 380

Protein: 12g

Fat: 26g

Carbohydrates: 28g

Fiber: 2g

Sodium: 590mg