Copycat Cracker Barrel Hashbrown Casserole
This Hashbrown Casserole tastes just like the Cracker Barrel version and is so easy to make. Plus, you can make it ahead of time and can freeze leftovers!
…And speaking of potato casseroles, this is my most popular one!
Oh man. Part of needs to forget that this recipe exists, it is way too easy, delicious, addicting, versatile, and all-around convenient.
Not only can you make it ahead of time, but if you happen to have leftovers, (we never do), you can freeze them!
Read on, I have everything you need to know. From customization options, tips on obtaining the perfect consistency, how to make them ahead of time, storing and reheating them, and more!
Do You Have to Thaw the Hash Browns?
Yes. I have made this before without thawing the hash browns, (oops). -Take it from me, thaw them out. Frozen hash browns take twice the amount of time to bake, and the consistency is much better if the hash browns are thawed and patted dry.
Methods for Thawing The Hash Browns:
- Place the package in the refrigerator overnight.
- Defrost them in the microwave.
- Let them sit at room temperature in a large bowl for about 45 minutes.
Be sure to pat them dry after they have thawed.
These are the hash browns that I like to use, they’re nice and thick and hold up well in this casserole!
Using Cubed Hash Browns
You can absolutely use cubed hash browns in this recipe if that is your preference or if you’re unable to obtain the shredded ones.
You can also use frozen Potatoes O’Brien and eliminate the need to dice up an onion!
Using Fresh Potatoes for Hash Brown Casserole
Although I haven’t tried using fresh potatoes for this recipe, it should work as long as you follow a few steps that are included in this forum about using fresh potatoes for hash brown casserole:
- Rinse the potatoes in cold water to release some of the starch, which allows them to become crispy.
- If possible, let them sit in a large bowl of cold water in the fridge for a minimum of one hour and then rinse them off with cold water.
- Drain/Squeeze as much water from them as possible. This will also allow them to be crispy.
☝️ The above steps are also the same as you’d follow for making homemade french fries.
Make-Ahead Method
You can assemble this casserole the night before and store it in the fridge overnight, just be sure that your hash browns are thawed and patted dry when you combine them with the other ingredients.
What to Add to Hash Brown Casserole
- Meats: Cooked/diced ham, sausage, bacon, or chicken.
- Veggies: Bell Peppers, chiles, jalapenos, broccoli.
- Cheeses: Colby, Cheddar Jack, Monterey Jack, Boursin.
You can also sprinkle some crispy fried onions on top during the last 5-10 minutes of baking!
What to Serve with Hash Brown Casserole
- Aside from serving this as a breakfast item, this casserole goes very well with ham, baked chicken, pork chops, and even meatloaf!
Storing Leftovers
- Leftovers should be refrigerated in an airtight container and are best if use 25 minutes or more, depending on portion size.
- You can also freeze leftovers, they’re best if used within 3 months.
- To reheat, let it defrost in the refrigerator and bake it in a 350° oven, covered, for 25-30 minutes.
Homemade Cream of Chicken Soup
- Check out this recipe to learn how to make your own homemade version of condensed cream of chicken soup!
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This Hashbrown Casserole tastes just like the Cracker Barrel version and is so easy to throw together and serve with breakfast, or even dinner. (Plus, leftovers are freezer friendly!)
- 32 oz. frozen hash browns thawed*
- ½ cup butter melted
- 10.5 oz. cream of chicken soup (cream of cheddar works too)
- 16 oz. sour cream
- 1 small onion finely diced
- 2 cups cheddar cheese grated
- 1/3 teaspoon pepper
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Preheat oven to 350 degrees.
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Ensure that your hash browns have thawed. (Otherwise they take a very long time to bake.) You can defrost them in the microwave to speed up this process.
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Pat them dry of excess water.
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Set ½ cup of cheddar cheese aside.
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Combine all remaining ingredients in a large bowl.
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Place it in a greased 9x13 casserole dish and top with remaining cheese.
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Bake for 35 minutes, uncovered.
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Increase heat to 375 and bake for an additional 10 minutes, until the top begins to crisp and brown slightly.
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Remove from the oven, let it sit for 10 minutes, and serve!
*They only have 28 oz. bags at my grocery store, so I use that and leave everything else the same. Frozen Cubed Hash Browns may also be used.
Make-Ahead Method
You can assemble this casserole the night before and store it in the fridge overnight, just be sure that your hash browns are thawed and patted dry when you combine them with the other ingredients.
Storing Leftovers
- Leftovers should be refrigerated in an airtight container and are best if use 25 minutes or more, depending on portion size.
- You can also freeze leftovers, they're best if used within 3 months.
- To reheat, let it defrost in the refrigerator and bake it in a 350° oven, covered, for 25-30 minutes.
Recipe Source: Spend with Pennies
I didn’t see in the directions what to do with the 1/2 cup of shredded cheese that was set aside? Does it go on top of casserole during the last 10 min of baking time? Thanks!
Hi Beverly! SO sorry about that, you top the casserole with it right before you put it in the oven! I’ve updated the instructions, thank you for catching that!
Has anyone tried this with fresh, raw, grated potatoes? What were your results?
Hi Gail! I haven’t tried using fresh potatoes but what I would recommend is to shred the potatoes (on the thicker side if you can), rinse them in water to rid them of some of the starch, and then really squeeze the excess water out of them. This question addresses the same one that you’re asking and has a lot of responses and recommendations!