Cracker Barrel Hashbrown Casserole (Best Copycat)
This Hashbrown Casserole tastes just like the real Cracker Barrel recipe 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!
Cracker Barrel Hashbrown Casserole
Oh man. Part of me needs to forget that this recipe exists. It is way too easy, delicious, addicting, versatile, and basically the best comfort food that exists.
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 about making this recipe. From customization options, tips on obtaining the perfect consistency, how to make it ahead of time, storing, reheating, and more!
Ingredients
- Frozen Hash Browns– See below for instruction on using fresh potatoes
- Sour Cream
- Cheddar Cheese- Shredded from a block at home for best flavor and texture
- Cream of Chicken Soup
- Butter
- Onion
- Salt/Pepper
Check out this recipe to learn how to make your own homemade version of condensed cream of chicken soup!
How to Make it
- Thaw the hash browns and pat them dry.
- Set 1/2 cup cheddar cheese aside. Combine remaining ingredients.
- Place in a greased 9 x 13 casserole dish. Top with remaining cheese.
- Cover and bake at 350° F for 35 minutes.
- Uncover and bake for 10 more minutes.
- Let it sit for 10 minutes prior to serving.
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.
3 Ways to Thaw Them:
- 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 Frozen Cubed Potatoes
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
- Shred the potatoes with a boxed grater.
- 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 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.
Crock Pot Method
- Assemble as indicated in recipe, reserving some of the cheese to top it with. Place in a lightly greased Crock Pot.
- Heat on low for 4-5 hours or high for 3+1/2.
- Top with cheese, cover until melted, then serve.
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.
Add-On Ideas
- 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
-
- Chicken Fried Steak
-
- The Pioneer Woman’s Meatloaf
-
- Longhorn Parmesan Crusted Chicken
-
- Texas Roadhouse Steak Rub
-
- French Onion Smothered Pork Chops
-
- Roast Chicken
Storing Leftovers
- Leftovers should be refrigerated in an airtight container and are best if used within 3 days.
- 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.
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Cracker Barrel Hashbrown Casserole
Ingredients
- 32 oz. frozen hash browns, thawed*
- 1 stick 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
Instructions
- Preheat oven to 350 degrees.
- 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.
- Pat them dry of excess water.
- Set ½ cup of cheddar cheese aside.
- Combine all remaining ingredients in a large bowl.
- Place it in a greased 9x13 casserole dish and top with remaining cheese.
- Bake for 35 minutes, uncovered.
- Increase heat to 375 and bake for an additional 10 minutes, until the top begins to crisp and brown slightly.
- Remove from the oven, let it sit for 10 minutes, and serve!
Video
Notes
Crock Pot Method
- Assemble as indicated in recipe, reserving some of the cheese to top it with. Place in a lightly greased Crock Pot.
- Heat on low for 4-5 hours or high for 3+1/2.
- Top with cheese, cover until melted, then serve.
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.
Any insight on baking and then freezing? Thinking of incorporating into breakfast bowls (like Cracker Barrel!), but would freeze them.
Hey! I would recommend placing scoops on a baking sheet and flash freezing for 2 hours, then you can remove them and place them in a freezer Ziploc bag and take out each portion-sized scoop when you’re ready to serve it. You can microwave it from there or bake it in a 350 degree oven, covered, until heated through, about 15 minutes or so!
I’ve made these and they were delicious!
My question is can I put them in the crockpot? If so should I put the potatoes in frozen? Should I switch to cubed so they don’t get mushy?
Hi Angie! I would still thaw them out and pat them dry, but you can put them in frozen. Combine as you normally would, reserving some of the cheese for later, and add it to a lightly greased Crock Pot. Cook on high for 3.5 hours, or on low for 4-5 hours. Top with cheese before serving, close the lid, and serve once the cheese is melted. Enjoy!! 🙂
WOW. So good. I made for a Fathers Day breakfast last weekend. Definitely a keeper. 🤤🤤 😍😍
WOW. So good. I made for a Fathers Day breakfast last weekend. Definitely a keeper. 🤤🤤😍😍
I’m so happy you enjoyed it!! 🙌🏻
If using fresh potatoes, how many cups of shredded potatoes would you use?
Hey Tammy! You’ll want about 10 cups of fresh potatoes! 🙂
Was delicious but a little runnier so may not have dried potatoes enough. Great taste though. Will dry them better next time.
This was really so good. And so easy to make. I kept going back For just a little more… And then had a big scoop while I was Taking the dishes from the table Lol. Thanks for another great recipe.
Hey Jocelyn! That makes my whole day, I’m glad I’m not the only one who can’t stop eating it, hahaha! I do the exact same thing, I need to have someone take it away from me before I eat it all! Thank you so much for taking the time to tell me how it came out, I always appreciate that from you so much! Have a wonderful day!! -Steph 🙂