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. Here are some of my favorite dishes to serve with this classic casserole. Pork chops, fried chicken breast, or even a hamburger steak with gravy are good options for this easy casserole recipe if you don’t want to enjoy it with your delicious breakfast.
How to store leftover hashbrown casserole
You should store any leftover portion in an airtight container in your refrigerator for up to five days. You can freeze any portion left over in an airtight container for up to 3 months for best results.
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.
Bearable_girl
I think the actual recipe doesn’t contain any sour cream in it. It’s basically a Bag of Oreida Hashbrowns, a can of cream mushroom, a can of cream of celery soup, an onion, and 1/2 pound of colby cheese (1/4 pound in the casserole, 1/4 pound on top of it) and 2-3 tablespoons of butter dotted on top.
Mimmi78
Can you make this a day ahead and put it in the fridge so you can just pop it in the oven the next day?
Stephanie
You could, I think it may absorb a lot of the soup mixture and be a little dry if you do this, so I would add about 1/2 cup of milk to soup mixture so it won’t be so dry.
Cindy
I have the same question. We are having a staff breakfast and I am making this dish. I’m not a morning person, so I would like to do as much as possible the night before. Can it be made ahead or any portion made ahead and baked in the morning while I’m getting ready for work?
Stephanie
I think you can do most all of this the night before and either cook it in the morning, or the night before and reheat at the office.
Mandi
Very good! I did cut back on the butter to try and make it little healthier, I also used reduced fat sour cream and 99% fat free cream of chicken soup and couldn’t even tell the difference! Next time I might try and mix the potatoes and “sauce” together as opposed to layering it to see if the potatoes get more crispy. I will be making this again and again as it was sooooo yummy and easy, thanks for sharing!
Stephanie
Thanks for your suggestion. I know many of us want to cut calories out of dishes.
Nicole
this is good. i just made it. i don’t think it taste anything like cracker barrel’s though. just my opinion. it has a totally different taste. but still enjoyed it quite a bit 🙂
Bernice
I fixed this for Christmas and the whole family loved it I am planning to fix it again tonite I didn’t change anything , and my Mom said she thought it was better than Cracker Barrell “well I don’t know if I would go that far “
Bernice
I fixed this for Christmas and the whole family loved it I am planning to fix it again tonite I didn’t change anything , and my Mom said she thought it was better than Cracker Barrell “well I don’t know if I would go that far “
Stephanie
Aww 😉 It’s better because you can make it at home!
Rbhimmelberg
We have made this for years. One variation is to put crunched up corn flakes on top with a few tsp of melted butter over the top of the corn flakes. Makes a great addition to the recipe
Lollie
i would use this website again if an annoying video didn’t come on that you couldn’t stop or close. sheesh…not cool, people.
Oletawilliamson
do you let your potatoes thaw before fixing this
Anonymous
I do not purposely thaw my potatoes before preparing this dish.
Anonymous
I do not purposely thaw my potatoes before preparing this dish.
Rettascroggs
I found this recipe and made it about a year ago and I get asked to make this ALL the time. The only thing I’ve changed from your recipe is I use 1/2 velveeta and 1/2 sharp cheddar (maybe a little more cheese than you call for). Oh and I mix it all up including the potatoes before I spread it in my pan. It’s always all gone!! Thank you for sharing this recipe! It’s delicious!!!!
Trblmagnet
i would add ham chunks in it but i have made this but is is still good i love cracker barrel
Diana
I love this way of fixing potatoes
Stephanie
I always order these potatoes when I go.
Cheryl
You are an E*V*I*L* woman!!! This recipe is absolutely fabulous. I am about to make it for an Army picnic and KNOW that it will probably be the hit of the food! Thank you, I am so far away from home and good food…No Cracker Barrel for 6 hours so I am forced to find my own way most of the time. Your website has made my life bearable! Keep up the good work!
Stephanie
Wow, thanks so much for the lovely compliment.
Elisabeth Fletcher
I made this and it didn’t turn out right after it was just poured on top so I mixed it up half way through baking. Also do you need to use a certain type of onion?
Stephanie
I am really sorry the recipe didn’t work out well for you. I use yellow or white onions when I make this. I just use what I have on hand.
jennifer
omg thank you so much i am so happy my fiancee is eating it right now and he was like omg this is amazing and my grandpa and my sister had it and they love it my fiancee said it taste better than cracker barrel and grandpa said he is going to start ordering it at cracker barrel cause it is so good thank you so much i am so happy they loved it.
Stephanie
I am glad to hear everyone enjoyed the recipe so much!
Sturla
I think this is a great recipe. I would do one thing different though.I would use fresh hash browns istead. They add more flavor.
Mike
I make this recipe all the time. We had it for Christmas morning brunch and it went over big with my sons and their wives. They all wanted the recipe! I am making it in the morning for Sunday brunch but this time just me and my wife will be enjoying it sitting by the fireplace! Thanks for this great site. I love it!
caite@a lovely shore breeze
I have been making this for years and I have a version I use as a breakfast casserole on Christmas morning. I make the potato mixture, adding some sauteed red peppers, mostly for the color. Then I cook and cut up several of the big links of Italian sausage. Put 1/2 the potatoes in the cooking dish, a layer of the sausage, then top with the remaining potato mixture. top with cheese, bake…eat!
Julie
If you like Cracker Barrel’s Hash Brown Casserole try this one although it is not anything like theirs. The parmesan cheese leaves a crispy crust on top of casserole.
1 – 2 lb. bag shredded frozen hash browns
1/2 cup onions sauteed in butter
1 can cream of celery OR chicken soup
1/2 soup can of milk
1 cup sour cream
2 cups shredded sharp cheddar cheese
1 t. garlic salt
Pepper to taste
Mix all together and put in a 9 X 13 greased pan. Sprinkle parmesan cheese to cover top of the potato mixture. Bake 1 hour at 350 degrees uncovered,
Variation: If you like green peppers try using the shredded hash browns that have the green pepper and onions in it.
Hope you enjoy!
Jess
I adore this recipe and get compliments every time I make it! It tastes dead on for Cracker Barrel maybe even better! I adore the ease, quickness and cheapness of ingredients used to make this. I typically make it the day before I want to serve it so I can reheat it in a skillet and get that nice crunchy crispness like at Cracker Barrel 🙂 I am so thankful for this site!!
Stephanie
I love people like you 😉 Last night when I saw your comment, I was knee deep in shooting photos and working on future posts. Comments like these make this worth while.
Jess
Stephanie, I can’t thank you enough! I’m about to make another batch so we can have it to nibble on today and for a few days after. Big snow storm moving in or so they are saying. This is the perfect comfort food 🙂