There is only one hashbrown breakfast casserole you should make this weekend. It’s this Cracker Barrel Hashbrown Casserole recipe that is a favorite of anyone who has ever visited the Cracker Barrel Old Country Store.
Why this Recipe Works
The Cracker Barrel is known for a lot of great recipes but most people will go just for this hashbrown breakfast casserole. It is rich with cheese, a touch of sour cream, onions, and more. But you don’t have to leave home to have a taste of the Cracker Barrel hashbrown casserole. Making this special breakfast treat is easy to make at home. And while it’s considered a breakfast dish, it can also be served for lunch or dinner. And it heats up really well too.
How to Make Cracker Barrel Hashbrown Casserole
This recipe is super easy and only calls for a handful of ingredients.
- Hashbrowns
- Salt & Pepper
- Butter
- Minced Onions
- Sour Cream
- Condensed Cream of Chicken Soup
- Shredded Cheddar Cheese
Recreating a hashbrown breakfast casserole is very easy and only takes a few steps. After you spread the hashbrowns in your baking pan, you will prepare the sauce. In a mixing bowl, add the melted butter, onions, sour cream, and soup. Mix all together and pour over the potatoes. Sprinkle with cheese, bake for 45 minutes and you are ready to serve. It’s that easy.
Notes
- You may use frozen hashbrowns for this recipe. However, you need to thaw them out in the refrigerator overnight.
- If you would rather microwave the frozen hashbrowns, you can do that too. Make sure you drain the potatoes in a colander and pat dry before you put it in the baking pan.
- Make sure you spray your pan with a non-stick pan. It’s really important to make sure it doesn’t stick to the pan.
Hungry for More?
If you like Cracker Barrel recipes, you may want to try some of these.
- A Cracker Barrel Chocolate Pecan Pie
- Cracker Barrel Mushroom Braised Pot Roast
- The Cracker Barrel Sunday Chicken
- Cracker Barrel Broccoli Cheddar Chicken
Did you make and love this recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Cracker Barrel Hashbrown Casserole
Ingredients
- Nonstick cooking spray
- 2 pounds hashbrowns
- salt and pepper
- 4 ounces butter
- 1/2 cup minced onion
- 8 ounces sour cream
- 10.75 ounces condensed cream of chicken soup
- 2 cups shredded Cheddar cheese Colby cheese (I prefer sharp cheddar)
Instructions
- Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking pan. Spread the potatoes in the pan. Season with salt and pepper. Melt the butter in a medium bowl in the microwave. Add the onions, sour cream, and soup and mix together. Pour the soup mixture over potatoes. Sprinkle with the cheese. Bake for 45 minutes, or until all is completely warm and the cheese begins to melt.
Jane Harrison says
Good stuff. Thank you.
LU says
We went to Cracker Barrel this past week ,they had loaded hash browns but the potato was cubed…. would you use the same ingredients ??
gerri sutherland says
I have eaten this version of the cracker barrel casserole but I’m wondering if it is the original or not.Twenty some years ago,my local Cracker Barrel served a hash brown casserole but it had CHUNKS of Colby and cheddar cheese both and chunks of ham.It was WAY better!It was shaped like a small loaf.Does anyone else remember that version?
Stephanie says
Restaurants often change their recipes over the years. This recipe was developed a long time ago.
Lindsay Register says
My recipe is slightly different and imo, has a little more flavor than cracker barrel…
1 bag frozen hash browns
1 can cream of chicken soup
1 can cream of mushroom soup
16 oz. sour cream
1 small onion chopped
1/4 c. butter
12 oz. cheddar cheese (the sharper the better)
Mix all ingredients except butter. Press into greased casserole dish and pour melted butter over top and around edges. Bake at 350° for 1 hour.
Karen Tlustos says
This is a delicious recipe, I was wondering if you bake it, can you warm it up the following day?
Amy Costa says
Hey Karen, I’m not sure if you got the answer to your question but just in case, I’ve always been told to assemble the casserole, refrigerate, take out at least 30 mins before putting in the oven to let it get to room temperature and then bake! That’s what works for me!
Stephanie says
I would melt the cheese and stir it into all of the ingredients before baking it.
Jeanelle Majcen says
YES indeed! Almost better the first day! Best casserole ever!
Betsy Sharer says
Your hash brown casserole is incorrect not only does it have shredded cheese but it also has Velveeta cheese in it. I don’t like Velveeta in general but in this case nothing is interchangeable with this ingredient. I know this as a former employee of Cracker Barrel.
Amy Costa says
Hey Betsy, I was reading your review and was wondering what form the velveeta should be to incorporate it..shredded or lil chunks throughout? Hope to hear back from you, thanks!!
Janice Schrock says
How many does it serve?
wkb says
Can it be made with fresh potatoes?
Stephanie says
I think it could, but you would want to shred the potatoes, and then soak them in water, and then squeeze them very dry in paper towels. This would prevent potential browning.