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.
Made this for a “Friendsmas” Brunch.. it was delicious! Everyone ate it up and wanted the recipe. I took another commenters tip and cooked the onions as I don’t like crunchy onions either, glad I did. I am such a fan of the CozyCook! ❤️ thank you for your recipes.
I’m so happy that you enjoyed it Erica, this is perfect for Friendsmas! I agree with you on the onions, I actually added a step at the beginning to soften them, so it’s there now! 🙂 Thank you so much for your review! -Stephanie
Good morning and Merry Christmas Eve! So every year I wait until the last minute and the store is always out of shredded hash browns. You think I could do it with tater tots?
Hi Jenn! People have successfully used frozen cubed potatoes for this, so I believe tater tots should also work! 🙂 Merry Christmas Eve! 🎄
About how many servings is it
This makes 8 servings, it’s at the top of the recipe card in the middle 🙂
Can’t wait to make this!! Two questions: salted or unsalted butter and is the soup “ready to eat” or condensed? Thank you in advance!
Hi Lisa! I use salted butter, and the soup is condensed. Enjoy, this one is a KEEPER! 🙂
I did mine a little different but I feel like it really took this dish to the next level. Here’s what I did. It’s a little extra work but sooo worth it.
1. Use fresh potatoes. Use the same amount of potatoes (32oz) – peel then grade them using a cheese grader. Then, let them sit overnight in a bowl of ice water in the fridge (I had to use my huge mixing bowl). The ice water helps them retain texture so the final product isn’t mushy. Pat completely dry before combining with other ingredients
2. I hate crunchy onions so I cooked mine until translucent in butter on the stove before adding. I used the same amount of butter the recipe calls for – only difference is I cooked the onions in it rather than adding them raw to the casserole
3. I added a jar (the regular size) of Tostitos salsa con queso. It added tons of moisture and a little kick to the end product.
Hope this helps someone! Enjoy!
Thanks for sharing Monica, I’m so happy this was a success!❤️
I added a regular sized jar of Tostitos queso. It added soooo much moisture and flavor and I won’t make it any other way now
Sounds yummy Monica, nice work! Thanks so much for taking the time to leave a comment!❤️
Did you guys add the Tostitos queso in place of anything or just add it to the listed ingredients?
Hi Angie, there isn’t any queso in this recipe, it hasn’t changed. 🙂
Can I shred my own potatoes as would that change the recipe at all?
I would cook the shredded potatoes first, and then make the casserole with the cooked shredded potatoes.
I want to double this and put it in a very large, deep Pampered Chef dish.. think it would fit? It’s larger than a 9×13 and about 5 inches deep.
Hi Stella! I *think* so but I’m not 100% sure! I wish I could be of better help.
I tried it and it was fine! My church family gobbled it up! Thanks so much!
You’re very welcome! Happy to hear everyone cobbled it up, nice work!💗
I added some Bob Evans sausage, Cooked it and allowed it to cool and then added it to the rest of the ingredients, along with a red pepper, and it was a meal in itself!
I love Bob Evans Sausage!🙌 I’m so happy you enjoyed this one Carm, tanks so much for taking the time to leave a review!
If I double the recipe do I still bake it in a 9×13 pan and bake for the same amount of time?
I’m not sure if it would all fit in a 9 x 13-inch pan, if you have the option of making two, each in their own 9 x 13 pan, that would be best. And then the baking time would be the same 🙂