The Cozy Cookbook is here! 
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
-
- Breakfast Tacos
-
- Fluffy Scrambled Eggs
-
- Hashbrown Breakfast Casserole
-
- Buttermilk Biscuits
-
- Blackberry Cobbler
-
- Copycat Longhorn Parmesan Crusted 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 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.
I made this for dinner but I forgot to buy the cream of chicken soup soooo I had to make my own. But this dish was sooo good, a little on the greasy side so next time I will not use butter
Hey Kim!! I’m so glad that you enjoyed this one, it’s one of my favorites! 🙂 Glad you were able to make your own cream of chicken soup too!! Nicely done!
where does it say how many WW points this is?????????
Hi Liz, for some reason people have created Pins for some of my recipes that say weight watchers, (I have no idea why), but this unfortunately is not a weight watchers recipe.
Do you use salted or unsalted butter? Thank you!
Hi Courtney! I use salted butter, but you can always use unsalted if you’d rather!
Thank you! It was delicious and I am making it again tonight!
So glad that you enjoyed this Courtney, I absolutely love this recipe! I wish we were having this tonight, haha!
I am not a Cracker Barrel fan at all, and just happen to come across this recipe… I only made a 1/4 of it (8oz frozen hashbrowns) because it’s just me. OMG it was so delicious! This will be a quarterly cheat or dish for when I have guests. Thank goodness I didn’t make the full recipe.
So glad you enjoyed this! This is definitely a tasty one and very easy to whip up when you have guests!😀
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 🙂