This Cracker Barrel Hashbrown Casserole is a creamy, cheesy copycat made with shredded hash browns, cheddar and Colby cheese, sour cream, and a rich creamy sauce. It bakes in the oven until hot and bubbly with a lightly golden top for an easy version of the Cracker Barrel favorite.
Cracker Barrel Hashbrown Casserole is one of those side dishes that’s hard to pass up when it’s on the table. I wanted an easy homemade version that I could bake in one dish and serve for breakfast, brunch, holidays, or alongside dinner.
Why I Love This Recipe
Ingredient Notes
- Shredded Hash Browns: Use one 30-ounce bag of frozen shredded hash browns. They make this casserole quick and easy without peeling or shredding potatoes.
- Cream of Chicken Soup: Adds savory flavor and helps create the creamy sauce that coats the potatoes.
- Cheddar Cheese Soup: Adds extra cheesy flavor and makes the casserole even creamier.
- Sour Cream: Gives the casserole a rich, creamy texture with a slight tang.
- Onion: Chop the onion finely so it softens as the casserole bakes and blends throughout the potatoes.
- Colby Cheese: Mild and creamy Colby melts beautifully into the casserole.
- Cheddar Cheese: Adds a stronger cheese flavor and pairs perfectly with the milder Colby. Freshly shredded cheddar will melt the smoothest.
- Salt and Pepper: Season to taste. Since the condensed soups and cheese already contain salt, I’d go easy on additional salt until everything is mixed together.
Be sure to check out the full recipe and ingredient list below
How To Make Hashbrown Casserole
- Preheat the oven to 350°F. In a large bowl, combine the frozen shredded hash browns, cream of chicken soup, cheddar cheese soup, sour cream, chopped onion, Colby cheese, and cheddar cheese.
- Season with salt and black pepper to taste. Stir until the hash browns are evenly coated with the creamy cheese mixture.
- Spread the mixture evenly in a 9×13-inch baking dish or large cast-iron skillet.
- Bake uncovered for about 1 hour, or until the casserole is hot and bubbly and the top is lightly golden brown.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Use the hash browns frozen: There’s no need to thaw them before mixing the casserole.
- Mix everything thoroughly: Make sure all of the potatoes are coated with the creamy soup and cheese mixture.
- Chop the onion finely: Smaller pieces soften better during baking and blend into the casserole.
- Shred your own cheese: Freshly shredded Colby and cheddar melt smoother than pre-shredded cheese.
- Spread the mixture evenly: An even layer helps the casserole heat consistently from the center to the edges.
- Bake uncovered: This allows the top to become lightly golden while the casserole gets hot and bubbly.
- Let it rest before serving: Give the casserole 5–10 minutes after baking so it sets slightly and is easier to scoop. 🥔🧀💙
FAQs About Cracker Barrel Hashbrown Casserole
Can I make this hashbrown casserole ahead of time?
Yes. Assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Since it will be cold, it may need a little extra baking time.
Can I substitute the cream of chicken soup?
Yes. Cream of mushroom or cream of celery soup can be used instead, although it will change the flavor slightly.
Can I use a different cheese?
Yes. Monterey Jack, Pepper Jack, or another good melting cheese can be substituted for the Colby or cheddar.
What can I serve with hashbrown casserole?
It works well with eggs, bacon, sausage, ham, or other breakfast favorites. It can also be served as a potato side dish with chicken, pork, or beef.
How do I store leftover hashbrown casserole?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Can I freeze Cracker Barrel Hashbrown Casserole?
Yes. Once cooled, transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Copycat Recipes I Love
Copy Cat Cracker Barrel hashbrown Casserole
Cracker Barrel Hashbrown Casserole is a creamy, cheesy copycat made with shredded hash browns, Colby and cheddar cheese, sour cream, and a rich creamy sauce. It bakes until hot and bubbly with a lightly golden top.
Ingredients
- 1 (30-ounce) bag frozen shredded hash browns
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cheddar cheese soup
- 1 cup sour cream
- ½ onion, finely chopped
- 1 cup shredded Colby cheese
- 1 cup shredded cheddar cheese
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 350°F.
In a large bowl, combine the frozen shredded hash browns, cream of chicken soup, cheddar cheese soup, sour cream, chopped onion, Colby cheese, and cheddar cheese. Season with salt and black pepper to taste.
Stir until the hash browns are evenly coated with the creamy cheese mixture.
Spread the mixture evenly in a 9×13-inch baking dish or large cast-iron skillet.
Bake uncovered for about 1 hour, or until the casserole is hot and bubbly and the top is lightly golden brown.
Remove from the oven and let the casserole rest for 5–10 minutes before serving.
Notes
Use the hash browns straight from frozen; there’s no need to thaw them first. Finely chop the onion so it softens as the casserole bakes. Freshly shredded Colby and cheddar will give you the smoothest melt. Bake the casserole uncovered and let it rest for 5–10 minutes before serving.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 251Total Fat: 20gSaturated Fat: 11gUnsaturated Fat: 9gCholesterol: 57mgSodium: 453mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 11g
Looks delicious!
I can’t wait to try this! Hashbrown casserole is hands down my favorite thing at Cracker Barrel!
So yummy! Thanks for sharing at the Monday Funday Link Party. Emily @ The Benson Street.
This looks absolutely delicious! Potatoes and cheese? Sign me up! Thanks for sharing at Merry Monday.
Can this be made/cooked a crockpot? How long?