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.
Joan
Can this be halved for one person
Stephanie
Yes, you may want to adjust the cooking time to be a few minutes less.
Dody denault
When you melt the butter, do you add to sour cream mixture or what?
Raina Koloamatangi
can you do this in the crockpot? so it stays warm for my party
Christi
I was wondering if it could be made the night before and then baked the morning of.
Stephanie
I think this would be fine.
Johnross1968
How well does this recipe freeze????
I am trying to get into something called freezer cooking (i’m new to it) where you cook all of your stuff on 1 day or a weekend , then just reheat it through the week or the month.
If you know of any good (and very cheap) recipes for something like this please let us all know.
Thanks.
Cristina Kossegi
I think you should prepare it until the point where you’d put it in the oven. Wrap it tightly and then freeze it. Might not be as good, but should still come out pretty well.
Kelly @ Mostly Homemade Mom
This sounds amazing!
Lauren
These Cracker Barrel recipes are so cool! I love eating there, but the closest location is soooo far away from where I live! So glad I found this website! Do you have a recipe for their to-die-for apple dumplings? I didn’t see one on here and I am longing for it!
stephaniemanley
I will see what I can do. I appreciate your suggestion.
Sheri Johnson
This is better than Cracker Barrel’s recipe, it’s delicious, even better on day 2, 3, and 4. Thank you for sharing it.
stephaniemanley
Mine never lasts quite that long 😉 Good to know it tastes better and better.
Gena
This is a GREAT recipe! It needs onions and….. for any Southern recipe,…. one needs to add bacon or sausage grease, not butter.
Jeanelle Majcen
I always used chopped onions! Never thought of bacon, yummy! I make this all the time and time, but need to figure out half of the receipe, as so much goes to waste since hubby doesn’t eat it.
bonnie
I am so disgusted! I told the waitress I am a vegetarian and she recommended the hash brown casserole, which I ate. Now I find out it has chicken soup in it, it makes me sick at my stomach.
stephaniemanley
It could be their version is vegan.
Toni
This recipe is very good! I made a few changes to the recipe (I had to work with what I had). I didn’t have any cream of anything except cheddar soup. I used a can of cream of cheddar soup, omitted the sour cream, and butter and seasoned with a few shakes of seasoned salt, onion powder and pepper. I thought it was going to turn out dry, but it wasn’t. I mixed all ingredients together very well and reserved about two handfuls of the cheddar cheese for the top. I finished it off by dotting it with about 1 tablespoon of I can’t believe it’s not butter. Baked for 35 minutes at 425 degrees. Thank you for sharing. My family loved it!!!
stephaniemanley
I am so happy to hear this recipe turned out well for you and your family. I love the changes you made. I hope you try other recipes.
DCelle
I bought a cookbook “Put a Lid on It!” at Cracker Barrel recently. The book is written by Karlen Evans, daughter of Dan Evans, founder of Cracker Barrel Old Country Store. Here is the published (and approved from Cracker Barrel) Hasbrown Casserole Recipe.
1 (10 3/4 ounce) can of chicken soup
8 ounces Colby cheese, shredded
1/2 cup onion, chopped
1/2 cup margarine, melted
1/2 teaspoon black pepper
1/2 teaspoon salt
42 ounces frozen country style hashbrown potatoes
Shelly
So good!! And so easy!! Thanks for sharing!
David
I used the dried shredded hash browns, which I reconstitute according to package directions. I simply mixed it all up together, poured it into a “greased” casserole dish, & shoved it in the oven. It is very good as it is. I do like to add diced red & green bell peppers to give it some added color. Also, I let it cook through, even to the point that it’s pretty brown & crispy on the bottom and dried out on top. Because I mix the cheese into the dish, it does not brown on top, and it is easier to cut without the top sliding around. I can’t vouch for the Cracker Barrel restaurant’s recipe, but I do not remember it having the twang of sour cream. Still, this is very, VERY good. Thank you!
Shauna
I’m a vegetarian and I was just wondering if anyone had a suggestion on what to use instead of cream of chicken soup?
Stephanie
Cream of celery, you could also do a cream of mushroom, or maybe even the cheddar cheese soup.
Anita
cream of mushroom works too. That’s what I used being a vegatarian also.
Melanie
I used cream of celery when making it for a guest that is a vegetarian. She loved it.
madkatz
Sorry my husband was cracker barrel manager for years and this is not the recipe
Stephanie
You are right. It is a “Copy Cat” recipe. Meaning it is pretty close.
LizzieB
I was glad to find this recipe. My husband is recovering from chemo and radiation for throat cancer and is having a lot of difficulty eating. We found he liked this at Cracker Barrel and when I made it this morning I got two thumbs up from everyone in the family. I will probably mix the ingredients with the potatoes next time and cook a little longer for a crunchy top. Thanks for the great taste alike!
cbserver
I work at Cracker Barrel. I’m not a cook, but I will say that the casserole is definately mixed all the way through and baked that way. It gets crispy on top simply from baking. I will say it definately has potato shred, milk, finely chopped onion, and LOTS of colby. We are really big on the colby at CB 😛 I don’t know about the parmesaen or velveeta… I could totally be wrong, but I don’t think I have ever seen velveeta in the stock areas… maybe american? The only cheese we have in the building are colby, american, and swiss. If you bake it right you shouldnt have to put it in a skillet afterwards… some guests ask for their hashbrown casserole grilled, and it totally flattens it out and makes it not as good.
Heidi Iverson
Could any of the Cracker Barrel emploee tell me if they crisp this up on the flat top before serving, or do they just scoop it out of the baking pan? Thanks!
Ramadu
I guess because I haven’t had the actual Cracker Barrel dish I didn’t go into this with any preconceived ideas. I really like the taste of this recipe. I used a 14-oz can of cream of chicken soup, sharp white cheddar cheese, and Lite sour cream and sprinkled additional pepper on top before baking. The only thing I might try different in the future is using seasoned salt in place of plain table salt. This would be a great side dish with checken or beef.
socalmom
Making this today for my family and my 90 and 91 year old Aunt and Uncle. They just love this!! and after just finishing chemo and radiation treatments, they are ready for some comfort food. They will be so happy when I deliver dinner to them tonight! And that makes me very happy! Thanks for such a yummy recipe!