Bring Cracker Barrel’s Cozy Magic Home with This Hashbrown Casserole
Picture this: It’s Sunday morning. Sunlight streams through the windows, syrup bottles clink on the table, and the air smells like buttery hashbrowns and laughter. That’s the magic of Cracker Barrel’s iconic Hashbrown Casserole—a dish that’s equal parts crispy, creamy, and nostalgia. Today, I’m sharing my foolproof copycat recipe that’ll make your kitchen smell like a Southern diner (minus the checkered curtains). Whether you’re feeding a holiday crowd or just craving comfort, this casserole is your golden ticket to cozy. Let’s get cheesy!
Cracker Barrel Hashbrown Casserole Recipe
The Road Trip That Started My Hashbrown Obsession
I’ll never forget my first bite. I was 12, squished between my brothers in the backseat of our minivan, halfway through a 10-hour drive to Grandma’s. My dad pulled into a Cracker Barrel, and my sleep-deprived eyes locked onto that skillet of bubbling potatoes. One forkful and I was hooked—how did something so simple taste like a hug? Years later, after shamelessly ordering it every visit, I begged a server for hints. She whispered, “It’s all about the creaminess, hon.” Mission accepted. After 17 attempts (and one cheese explosion in my oven), I nailed it. Now, it’s my go-to for brunch, potlucks, and “I need carbs ASAP” emergencies. Your turn to make memories!
What You’ll Need (+ Clever Swaps!)
- Frozen shredded hashbrowns (30 oz) – Thawed! Pro tip: Spread them on paper towels to soak up excess moisture. Swap: Freshly grated potatoes work too—just parboil first!
- Cream of chicken soup (10.5 oz can) – The secret glue. Vegetarian? Use cream of mushroom or celery.
- Shredded cheddar (2 cups) – Sharp cheddar = bold flavor. Feeling wild? Try pepper jack or Gruyère.
- Sour cream (1 cup) – Adds tang and richness. In a pinch? Greek yogurt works.
- Onion (½ cup, finely chopped) – Sweet or yellow. Grate it if you’re anti-chunky texture.
- Salt & pepper (½ tsp + ¼ tsp) – Season in layers! Taste before baking.
- Melted butter (¼ cup) – Because butter makes everything better. Sub: Olive oil for a lighter twist.
Let’s Build That Casserole! (No Chef Hat Required)
- Preheat that oven! 350°F (175°C). Grease a 9×13-inch dish. “But Chef, metal or glass?” Glass gives crispier edges—my fave.
- Mix the creamy base. In a big bowl, combine soup, sour cream, cheese, onion, salt, pepper, and butter. Stir until it looks like cheesy clouds. Hack: Use a rubber spatula—it scrapes every last bit!
- Fold in those ‘browns. Add hashbrowns gently. Overmixing = mushy potatoes. Channel your inner zen—no rushing!
- Spread and bake. Dump into the dish, smooth the top. Bake 45-50 mins until golden and bubbly. Watch for the cheese “lava” around the edges—that’s your cue.
- Wait. (The hardest step.) Let it rest 5 mins. Distract yourself: Fry an egg to top it later!
How to Serve It Like a Brunch Boss
Slide a spatula under those crispy edges and plate with a flourish! Pair with sunny-side-up eggs, bacon roses (yes, that’s a thing), or fresh fruit. Garnish with chives or hot sauce for ✨fancy points✨. Leftovers? Pile them into breakfast tacos—you’re welcome.
Mix It Up: 5 Delicious Twists
- Meat Lovers: Stir in 1 cup cooked crumbled sausage or bacon.
- Veggie Delight: Add ½ cup diced bell peppers or thawed spinach.
- Gluten-Free: Use GF cream soup and check hashbrown labels.
- Spicy Southwest: Mix in 1 diced jalapeño + 1 tsp cumin.
- Potluck MVP: Bake in a slow cooker on LOW 4 hours. Keep warm!
Confessions from My Casserole Chronicles
True story: I once forgot to thaw the hashbrowns. The result? A soupy mess that my dog wouldn’t even eat. Lesson learned! Over the years, I’ve added more cheese (always more cheese) and started using sweet onions for subtle sweetness. My grandma insists on topping hers with cornflakes, but we don’t talk about that. 😉
Your Questions, Answered
Q: Why is my casserole watery?
A: Squeeze those thawed hashbrowns in a clean towel! Excess moisture is the enemy.
Q: Can I make this ahead?
A: Absolutely! Assemble, cover, and refrigerate overnight. Bake 55-60 mins.
Q: Help—no cream soup!
A: Mix 1 cup milk + 3 tbsp flour + 2 tbsp butter. Simmer until thick.
Q: Freezer-friendly?
A: Yes! Freeze unbaked. Thaw overnight, then bake as usual.
Nutrition Snapshot (Per Serving)
Calories: 310 | Protein: 9g | Carbs: 20g | Fat: 22g | Saturated Fat: 12g | Sodium: 620mg
Print
Cracker Barrel Hashbrown Casserole
- Total Time: 1 hour
- Yield: 10 1x
Ingredients
1 (30 oz) bag frozen shredded hashbrowns, thawed
1 can (10.5 oz) cream of chicken soup
2 cups shredded cheddar cheese
1 cup sour cream
½ cup finely chopped onion
½ tsp salt
¼ tsp black pepper
¼ cup melted butter
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, mix together the soup, sour cream, cheese, onion, salt, pepper, and melted butter.
Fold in the thawed hashbrowns until everything is well combined.
Spread mixture evenly into the prepared baking dish.
Bake for 45–50 minutes or until bubbly and golden brown on top.
Let sit 5 minutes before serving – it’ll be hard to wait, but it’s worth it!
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
Nutrition
- Calories: 310 per serving
- Sodium: 620mg per serving
- Fat: 22g per serving
- Saturated Fat: 12g per serving
- Carbohydrates: 20g per serving
- Protein: 9g per serving
