Cracker Barrel Hashbrown Casserole is a great side dish to serve for the holidays, family gatherings and more. It is easy to make with simple ingredients.
Whenever we stop at Cracker Barrel, someone at our table orders the hashbrown casserole. So I started making it at home, and now it’s on our table for holiday breakfasts and potlucks all year. My version is a little extra creamy thanks to a splash of half-and-half, and my family actually likes it better than the restaurant’s.
This side dish recipe is perfect to serve for brunch, Easter, Thanksgiving or Christmas dinner. If you love Cracker Barrel as much as my family, make sure to check out these recipes – Cracker Barrel Fried Apples Recipe, Cracker Barrel Chicken Tenders, Cracker Barrel Chicken and Dumplings, Cracker Barrel Pancake Recipe and Cracker Barrel Mac and Cheese.
Why You’ll Love This Recipe
- Make it ahead. Assemble it the night before, or freeze it up to 3 months, so holiday mornings are easy.
- About $1.52 a serving. The whole pan costs about $12 and serves 8.
- Just 10 minutes of prep. Stir everything together in one bowl, spread it in the pan, and bake.
- Easy to customize. Stir in leftover ham, sausage, or bacon to turn it into a hearty breakfast casserole.
It’s my go-to potluck dish, and another family favorite for feeding a crowd is our Big Mac Tater Tot Casserole.
Ingredients
- Frozen Hash browns – One 2-pound bag, thawed. Shredded gives you the classic Cracker Barrel texture; cubed hash browns work but will be chunkier.
- Butter – We used unsalted butter
- Cream of Mushroom Soup – We like making Homemade Cream of Mushroom Soup Recipe but you can also substitute with Cream of Celery
- Sour Cream and Half-and-Half – Together they make the casserole extra creamy.
- Onion – Chop it finely so it softens completely as it bakes.
- Shredded Sharp Cheddar Cheese – Colby Cheese is another great option
- Garlic Powder – See The Best Garlic Powder Substitute if you are out
Cream of Mushroom or Cream of Chicken? Most copycat versions of this casserole use cream of chicken soup, and it works great here. We use cream of mushroom because our family likes its savory flavor, but you can use either one (or cream of celery) with the same amount.
Addition Ideas
Feel free to add in ingredients to this copycat cracker barrel hashbrown casserole. Here are some easy additions.
- Meats – Diced ham, sausage, bacon, ground beef or cooked chicken
- Veggies РChopped broccoli, bell peppers, or jalape̱os
- Cheese – Add in Monterey Jack, Gouda, Mozzarella or Pepper Jack
- Topping – Add a corn flake or Ritz Crackers topping for even more flavor.
How to Make Hashbrown Casserole
Step 1 – Preheat the oven to 350°F. Grease a 9×13 inch baking pan with cooking spray.
Step 2 – In a large mixing bowl, stir together the thawed hash browns, melted butter, cream of mushroom soup, sour cream, half and half, chopped yellow onion, 1 cup of shredded cheddar cheese, kosher salt, pepper, and garlic powder until well combined.
Step 3 – Transfer the mixture to the prepared casserole dish, spreading it out evenly.
Step 4 – Bake the cheesy hashbrown casserole for 35 minutes.
Step 5 – Remove the casserole from the oven and sprinkle the remaining 1 cup of cheese evenly over the top. Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted, potatoes tender and bubbly, and the casserole is heated through.
Step 6 – Remove the casserole from the oven and let it rest for 5 minutes before serving.
Recipe Tips
- Hashbrowns – Thaw the hash browns before mixing so the casserole cooks evenly. The easiest way is to move the bag to the refrigerator the night before. Forgot? Use the defrost setting on your microwave, then pat the potatoes dry with paper towels so the casserole isn’t watery.
- Cheese – Shredded cheddar cheese is used both in the casserole mixture and as a topping for extra cheesiness. If you prefer, you can just use the cheese for a topping instead. We also recommend shredding cheese from bulk cheese instead of using pre-shredded cheese.
- Rest Casserole – Letting the casserole rest for 5-10 minutes after baking allows it to set and makes serving easier.
Serving Suggestions
Cracker Barrel Hash Brown Casserole is the perfect side dish to serve for the holidays. It is the ultimate comfort food and pairs well with Slow Cooker Whole Turkey and Slow Cooker Christmas Ham Recipe.
We have even made this copycat recipe when we make Grilled Teriyaki Steak or Grilled Chicken Kabobs. It is the perfect side dish to serve for any occasion.
For a Cracker Barrely-style breakfast at home, serve it with scrambled eggs, bacon, or sausage, and our Cracker Barrel Pancake Recipe.
Frequently Asked Questions
Yes. Thaw them in the refrigerator overnight or use your microwave’s defrost setting, then pat them dry. Frozen hash browns release extra water and cook unevenly.
Yes! Most copycat versions use cream of chicken, and it works great. Use the same amount.
Yes. Assemble it up to a day ahead, cover tightly, and refrigerate. Hold the cheese for the topping until you bake. Since it goes in cold, plan on about 10 to 15 extra minutes in the oven.
Yes. Assemble it in a freezer-safe or disposable foil pan, wrap tightly, and freeze up to 3 months. Thaw in the refrigerate for about 24 hours, then bake as directed, adding extra time until it’s hot in the center.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or the oven, depending on how much you are reheating.
More Hashbrown Recipes
We love to hear from you. If you make Cracker Barrel Hashbrown Casserole Recipe, please leave us a comment or a star review.
Cracker Barrel Hashbrown Casserole
Ingredients
- 2 pounds frozen shredded hash browns thawed
- ½ cup butter melted
- 1 10.5 ounce can cream of mushroom soup
- 1 medium onion chopped
- ½ cup half-and-half
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese divided
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Combine the hash browns, melted butter, cream of mushroom soup, onion, half-and-half, sour cream, 1 cup of cheddar cheese, garlic powder, thyme, salt, and pepper in a large bowl.
- Spread the mixture evenly in the prepared baking dish.
- Bake for 35 minutes.
- Sprinkle the remaining 1 cup of cheddar cheese evenly over the casserole.
- Bake for an additional 10 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let the casserole rest for 5 minutes before serving.
We made this casserole with sausage. It was absolutely amazing. The hashbrowns with sausage combination made all of my family go back for more!
This recipe exceeded my expectations. So easy and so tasty!
This is my favorite side to make! So good!
This hashbrown casserole made the perfect side dish! My go-to side dish for any potluck I attend.
Made this tonight to go with the grilled Hawaiian bbq chicken. While half and half is listed in the ingredients, it is not mentioned in the directions anywhere. I mixed it in with everything else and it turned out fantastic! These potatoes were a hit!!
So sorry about that. Yes, I stir in the half and half in with the other ingredients in the. mixing bowl. I’m so glad it was a hit and that you enjoyed it.
In your list of ingredients you have cream of Mushroom soup on the put together part.You have cream of Chicken Soup.Which one is it?
I’m so sorry for the confusion. I use cream of mushroom soup and I have fixed that typo in the recipe.
Hi
Your ingredient list has cream of mushroom. The directions says cream of chicken. I am sure it is cream of chicken. You may want to revise that.
This casserole was so easy to make! The perfect side dish!