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Hash Brown Casserole (Cracker Barrel Copycat!)

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!

Wooden Spoon Scooping Cracker Barrel Hashbrown casserole out of a white casserole dish.

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!

  1. Thaw the hash browns and pat them dry.
  2. Set 1 cup cheddar cheese aside. Combine remaining ingredients.
  3. Place in a greased 9 x 13 casserole dish. Top with remaining cheese.
  4. Cover and bake at 350° for 45 minutes.
  5. Remove cover and increase heat to 400° Bake for 10-15 more minutes.
  6. 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.

A wooden spoon laying across a white casserole dish filled with cracker barrel hashbrown casserole.

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!

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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.

Overhead view of a wooden spoon laying in a white casserole dish that's full of hashbrown casserole.

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Overhead view of a white casserole dish filled with hashbrown casserole with a wooden spoon scooping it up.

Hash Brown Casserole (Cracker Barrel Copycat!)

4.95 from 54 ratings
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!)

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

3 ways to thaw the hashbrowns:
  • 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.
Pro Tip: I like to use  Thick Cut Hash Browns. They hold up well in this casserole!

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.

Nutrition

Calories: 664kcal, Carbohydrates: 45g, Protein: 12g, Fat: 48g, Saturated Fat: 22g, Cholesterol: 92mg, Sodium: 971mg, Potassium: 799mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1060IU, Vitamin C: 16.3mg, Calcium: 294mg, Iron: 1.3mg
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212 comments on “Hash Brown Casserole (Cracker Barrel Copycat!)”

  1. You can also sprinkle some wheat germ on the top before cooking.

  2. WOW! Not for weight loss diets. Very rich and yummy.

    • Hey Wensu! I am so happy that you enjoyed this one! I love having it now and then as a delicious indulgence! 🙂 Thank you so much for taking the time to leave a comment and a rating, I really appreciate it! Take care! -Stephanie

  3. How do I reduce this for 20oz hash towns.

    • Hey Amanda! If you click on the number of servings at the top of the recipe card where it says “8”, drag it left until it says “5”. That will automatically adjust all of the ingredients to accommodate 20 oz. of hash browns. Enjoy!

  4. Hi! Can I use fresh shredded potatoes instead of frozen?

    • Sure can! Info is in the post – I’ll paste it here for you! 🙌🏻

      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.

  5. Hi! This is a dumb question, but do you mix the soup with water like directions on can? I didn’t, but I was just wondering. I also used cream of onion soup instead of actual onions and it’s delicious! It just seemed so pasty, I wondered about the water with the soup. Thanks!!

    • Hi Erin! No, you don’t mix water with the soup, but the consistency of the cream of onion soup instead of using real onions would definitely cause the pasty texture that you encountered.

  6. Whatcan u sub for sour cream
    LLP

  7. Do you think I could add eggs to the recipe and serve as breakfast casserole?

  8. In storing the leftovers, the articles states “ Leftovers should be refrigerated in an airtight container and are best if use 25 minutes or more, depending on portion size”. Could you please clarify? Also, reheating instructions state “let it defrost in the refrigerator and bake it in a 350° oven, covered, for 25-30 minutes.” Wouldn’t the potatoes continue to cook at that temperature for that length of time? Just wanting to send some with my daughter when she goes back to college so I would be freezing in small portions for her to reheat. What about reheating in microwave after thawing?

    • Hi Beverly! Well that was a very strange typo! They should be used within 3 days of stored in the fridge! Reheating in the microwave after thawing is excellent, I do that all the time! Great dish to send with your daughter!

  9. I got a little confused when it called for cream cheese and it was suppose to be sour cream.. didn’t realize it until started making it and had to go get sour cream. :/ 

  10. This was amazing. Made this for Christmas morning breakfast and everyone loved it!!!! Big hit.

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