Cracker Barrel Hash Brown Casserole is a favorite recipe of many people who go to the Cracker Barrel Old Country Store.
People often go just for the Cracker Barrel hash brown casserole. I can’t go to the Cracker Barrel without ordering it! This casserole is rich with cheese, a touch of sour cream, onions, and more. You don’t have to leave home to have a taste of the Cracker Barrel hash brown casserole, which is a special breakfast treat. but one of the best things about the Cracker Barrel hash brown casserole is you can serve it for any meal. I really like this for lunch or dinner, too. One thing is for certain: now you won’t wonder how to make the Cracker Barrel Hash Brown casserole anymore!
This Cheesy Potato Dish is one that everyone loves
Everyone loves this easy to make side dish! These creamy, cheesy potatoes are perfect for breakfast, lunch, or even dinner. This recipe is one that you will serve and the baking dish will never come back empty. Enjoy this comfort food with any meal. This copycat recipe is perfect since we all don’t have the Cracker Barrel recipe book!
Cracker Barrel Hashbrown Casserole
If you like Cracker Barrel recipes, you may want to try some of these.
Cracker Barrel Chocolate Pecan Pie
Cracker Barrel Mushroom Braised Pot Roast
Cracker Barrel Sunday Chicken
Cracker Barrel Broccoli Cheddar Chicken
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.
LU says
April 13, 2019 at 6:37 amWe 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
April 7, 2019 at 6:21 amI 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
April 7, 2019 at 10:48 amRestaurants often change their recipes over the years. This recipe was developed a long time ago.
Lindsay Register says
January 16, 2018 at 2:16 pmMy 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
December 9, 2017 at 5:17 pmThis is a delicious recipe, I was wondering if you bake it, can you warm it up the following day?
Amy Costa says
December 23, 2017 at 8:32 amHey 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
December 23, 2017 at 8:42 amI would melt the cheese and stir it into all of the ingredients before baking it.
Jeanelle Majcen says
May 19, 2018 at 1:27 pmYES indeed! Almost better the first day! Best casserole ever!
Betsy Sharer says
November 19, 2017 at 9:31 pmYour 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
December 23, 2017 at 8:36 amHey 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
November 14, 2017 at 4:17 pmHow many does it serve?
wkb says
November 3, 2017 at 11:51 amCan it be made with fresh potatoes?
Stephanie says
November 4, 2017 at 6:03 amI 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.