Everyone loves a good cheesy potato casserole! But trying to replicate it cannot be easy. With a few tips and tricks, you too can make the best-ever cheesy potato casserole at home, bringing restaurant-quality flavor to your table. Follow these steps to get started! And in no time, you will have your own Cracker Barrel Hash Brown Casserole at home.
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What makes the Cracker Barrel Hash Brown Casserole so good?
These cheesy potatoes are served with melted cheese and a touch of chopped onions that have been oven baked to perfection. This side dish is perfect for breakfast it makes a great side dish with your main meal. This copycat Cracker Barrel hashbrown casserole recipe is on repeat at my house, and I hope you give this cheesy hash brown casserole a try. If you love funeral potatoes, you will love this easy recipe. The entire family will gobble this one down.
Why this copycat recipe works
This recipe is tried and true; this recipe has been viewed over 3 million times, and people keep coming back and making this recipe. This recipe has been a staple at CopyKat.com for over 25 years.
Ingredients
This recipe is super easy and only calls for a handful of ingredients.
- Frozen hashbrowns
- Salt
- Ground black pepper
- Butter
- Minced Onions you can use either a yellow onion or a white onion
- Sour Cream
- Condensed Cream of Chicken Soup
- Shredded Cheddar Cheese
How to Make Cracker Barrel Hashbrown Casserole
Recreating a hashbrown breakfast casserole is very easy and only takes a few steps.
- After you spread the hashbrowns in your baking dish, you will prepare the sauce.
- In a large mixing bowl, add the melted butter, onions, sour cream, and soup.
- Mix all together and pour over the potatoes.
- Sprinkle cheese on the top of the casserole dish
- Bake for 45 minutes, and you are ready to serve. It’s that easy.
Recipe 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 them dry before you put them in the baking pan.
- Make sure you coat your pan with a non-stick spray. It’s really important to make sure it doesn’t stick to the pan.
What to serve with Cracker Barrel Hash brown casserole?
I know this is going to be one of your favorite recipes. We have suggestions for every meal type for you, because this casserole is so good, you will want to serve it at every meal.
| Meal Type | Pairing suggestions | Notes |
| Breakfast | Eggs, bacon, sausage | Classic morning combo |
| Lunch/Dinner | Pork chops, fried chicken | Hearty main dishes |
| Family Style | Hamburger steak and gravy | Comfort food |
| Pot luck | Any grilled meats | Crowd favorite |
How to store leftover hashbrown casserole
You should store any leftover portion in an airtight container in your refrigerator for up to five days. For the best results, you can freeze any portion left over in an airtight container for up to 3 months.
What is the best way to reheat hashbrown casserole?
If you have several portions, I recommend heating in the 350-degree oven. Place the casserole in a baking dish, and cover it with foil for 15 to 20 minutes. Smaller portions could be reheated in an air fryer or microwave.
Hungry for More?
If you like Cracker Barrel, try these copycat recipes:
- Chicken Broccoli Cheddar Bake
- Baby Carrots Recipe
- Eggs in a Basket
- Grilled Chicken Strips
- Ham and Egg Casserole
- Homestyle Chicken
- Kale Brussel Sprout Salad
- Mushroom Pot Roast
- Chocolate Pecan Pie
- Coca Cola Chocolate Cake
Popular Casserole Side Dish Recipes
Be sure to check out more of my easy casserole recipes and the best copycat Cracker Barrel recipes here on CopyKat.com!
Did you make and love this recipe? Give your review below! And make sure to share your creations by tagging me on Instagram!
Cracker Barrel Hashbrown Casserole
Ingredients
- Non-stick 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 or Colby cheese
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 9 x 13-inch baking pan.
- Spread the hashbrown 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 to the melted butter and mix together.
- Pour the soup mixture over the potatoes.
- Sprinkle the cheese on top.
- Bake for 45 minutes, or until all is completely warm and the cheese begins to melt.
Video
Notes
- 🥔 PREP TIP: Thaw and dry hashbrowns thoroughly for best texture
- 💡 PRO TIP: Use room temperature sour cream for smoother mixing
- 🧀 CHEESE TIP: Freshly grated cheese melts better than pre-shredded
It is totally great 👍👍👍😃
Looks great! Hopefully when I get make it tomorrow it will taste great too! Thanks again .
I made this exactly as the recipe stated. The sauce was so thick it did not blend down into the hash browns. I highly recommend gently stirring all of the ingredients in a bowl and then put in dish. Flavor was excellent, hashbrowns were a bit mushy. I baked for an hour and it needed more. Will make again with these minor adjustments.
This was awesome
Can leftovers be frozen??
Yes, leftovers can be frozen in an airtight container for up to three months.
Can the hashbrown casserole be frozen before cooking?
My recipe is slightly different and imo, has a little more flavor than cracker barrel…
1 bag boxed hash browns
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. Press into greased ramekin dishes and sprinkle extra grated cheese over top. Bake at 350° for until golden brown starts to form on top about 45 min.
REALLY GOOD!!!
ACTUAL CRACKER BARREL COOK! Close. We do not use sour cream. We mix chopped onions, frozen hashbrowns, salt, pepper, cream of chicken soup, and shredded cheddar cheese together in a bowl. Put it into a sprayed baking dish so the hashbrowns are about 2-2.5 inches deep. Bake at 350 for about 25 minutes. There is no cheese on top, unless you get loaded HBR. Then we add cheese and chopped bacon on top.
when my brother worked for cracker barrel they used dehydrated hash browns (re-hydrated), onions, cream of mushroom soup and colby cheese, salt and pepper mix it all up together and bake it
I made this for Christmas morning breakfast and my family loved it! It did not last long in our house, I did have to use fresh potatoes that I grated myself so I ended up baking for about an hour and 15 minutes total but it was so delicious! Thank you!
Made for my family. Grandkids and daughter loved it. Will make again!
I am sorry, I have not tried your recipe to rate it. But I have had a problem with previous tries.
I have made the recipe of Cracker Barrel at least 4 times, and every time I made it the Hashbrowns always came out kinda raw and chewy which gave it no flavor.
Your recipe calls for them to be thawed so
I will try your recipe soon. I will let you know what happens.
Thank you so much for your site and all you do to make eating a joy.
I hope this turns out a little better for you!
Good stuff. Thank you.
We went to Cracker Barrel this past week ,they had loaded hash browns but the potato was cubed…. would you use the same ingredients ??
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?
Restaurants often change their recipes over the years. This recipe was developed a long time ago.
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.
This is a delicious recipe, I was wondering if you bake it, can you warm it up the following day?
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!
I would melt the cheese and stir it into all of the ingredients before baking it.
YES indeed! Almost better the first day! Best casserole ever!
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.
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!!
How many does it serve?
Can it be made with fresh potatoes?
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.