This Hash Brown Casserole tastes just like the real Cracker Barrel recipe and is easy to make with just 6 ingredients! Plus, it’s make-ahead and freezer friendly!
Be sure to serve this with my fluffy scrambled eggs and buttermilk biscuits!
Hash Brown Casserole
Welcome to one of my favorite comfort food recipes on the blog! (And I have a lot of them.)
Not only can you make this 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!
How to Make it
See recipe card below this post for ingredient quantities and full instructions.
Pro Tip: I like to use Thick Cut Hash Browns. They hold up well in this casserole!
- Thaw the hash browns and pat them dry.
- Set 1 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° for 45 minutes.
- Remove cover and increase heat to 400° Bake for 10-15 more minutes.
- Let it sit for 10 minutes prior to serving.
Should I Thaw Frozen Hash Browns Before Cooking
Yes. The consistency is much better if you thaw them out and pat them dry prior to assembly. It also takes twice as long for the casserole to bake if the hash browns are frozen.
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.
Can I Make Hash Brown Casserole The Day Before
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.
Can You Freeze Hash Brown Casserole
Yes. You can assemble and freeze this casserole prior to baking. When ready to serve, let it thaw in the fridge overnight and bake as outlined.
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!
Crock Pot Method
- Assemble as indicated in recipe, reserving some of the cheese for the top. 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.
- Note: Crock Pots vary in terms of temperature so you may want to check on it periodically as it cooks.
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 minutes of baking!
Try These Next
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 20-25 minutes.
- You can also microwave them until heated through.
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Hash Brown Casserole (Cracker Barrel Copycat!)
Ingredients
- 1 small onion, finely diced
- 1 tbsp olive oil
- 28-32 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
- 2.5 cups cheddar cheese, shredded
- 1/3 teaspoon pepper
Instructions
- Preheat oven to 350° F.
- Heat olive oil in a small skillet over medium heat and add the onions. Soften for 5 minutes, then set aside.
- Pat the thawed hashbrowns dry.
- Set 1 cup of cheddar cheese aside for the top of the casserole, then combine all remaining ingredients in a large bowl, (hashbrowns included).
- Transfer to a greased 9x13 casserole dish and top with remaining cheese.
- Cover and bake for 45 minutes.
- Remove cover and increase heat to 400° F. Bake for an additional 10-15 minutes, until the top begins to crisp and brown slightly.
- Remove from the oven and let stand for 10 minutes prior to serving.
Notes
- 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.
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.
- Note: Crock Pots vary in terms of temperature so you may want to check on it periodically as it cooks.
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 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 20-25 minutes.
- You can also microwave them until heated through.
This casserole was so delicious I ate plates full of it.
I add bacon to mine. So delicious.
YESSSS!! Bacon makes everything better! 🙂 So happy that you loved this! Thank you for taking the time to leave a comment! -Stephanie
How many does this serve?
8- top left of the recipe card! ❤️
This recipe is awesome. Tonight I am making it for the 3rd time. And I am adding ham cubes. We will see how it turns out!! Thanks so much for sharing!!
Crystal, thank you so so much!! Honestly diced ham is going to be AMAZING in this and I’m taking that idea next time I made it! You’re the best! -Stephanie
I’ve made this and it is just delicious! However, it is NOT the same as Cracker Barrel’s, it’s just similar. There is no chicken in Cracker Barrel’s, not any cream of chicken soup! If you use cheddar cheese soup, it’s closer, but still not exact. Great recipe anyway, just don’t expect it to be just like Cracker Barrel’s.
Made it for brunch this morning, so delicious! I skipped the onion and had it at 375 for 35ish mins. Turned out great!!! Savory cheesy goodness, will definitely make again!
Hey! I am so happy that you enjoyed this!! It’s honestly dangerous for me to have this in my house, I love it WAY too much!! So happy that you’ll be making it again! 🙂 -Stephanie
I love this recipe out of all the copycat ones out there. I prefer cubed hash browns as they give some texture and bite to the casserole. Everything else stays the same. Perfection!
Awesome Angela! I love using cubed hash browns sometimes too! Sooo happy you enjoyed it!!! -Stephanie
Thank You I truly appreciate this, I needed it with 14 people coming to my home this 4th of July for brunch, you saved me !!!!!
Hey Julia! I am SO happy I was able to help you out!! With 14 people coming, I wish you LUCK!!!!! Hahaha! Have a great time!! Happy fourth!!!!! -Stephanie
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!
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!