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Copycat Cracker Barrel Cheesy Hashbrown Casserole

This easy Copycat Cracker Barrel Cheesy Hashbrown Casserole Recipe can be prepped in five minutes and takes less than an hour to cook.

This crowd-pleasing casserole is perfect for potlucks, family gatherings or lazy weekends. Serve it with breakfast or your favorite favory dish.


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If you love Cracker Barrel’s cheesy potatoes, then you’ll love this easy copycat recipe. You can make it in the comfort of your own home and once you make it, you will want to have it on repeat!

I love how quickly this comes together and with basic, affordable ingredients that I can always find in the store when I need them.

This hashbrown casserole is ideal for breakfast or brunch and is the pefect accompaniment to my Million Dollar Chicken Casserole. Yum-my!

If you love this recipe, try these recipes next:

Hashbrown Casserole with Cornflakes (aka Funeral Potatoes)

Crescent Roll Breakfast Casserole with Sausage

French Toast Breakfast Casserole

Why you’ll love this cheesy hashbrown casserole

  • Minimal prep work – with five minutes or prep time, it’s a great recipe for busy families
  • Great for a crowd – perfect for potlucks and family gatherings and making a nice-sized 9×13-inch casserole dish.
  • Tastes delicious leftover too! I’ve included instructions near the bottom of this page for how to reheat a casserole.
Overhead view of hashbrown casserole on a white plate with fork.

Ingredients & Substitutions

This recipe uses simple ingredients that are easily found in local grocery stores.

Ingredients for cheesy hashbrown casserole with text overlay.
  • Frozen hashbrowns – we used the shredded hashbrowns, or you can substitute the cubed hashbrowns (frozen/thawed).
  • Cream of chicken soup – you can also substitute cream of mushroom soup, cream of celery soup or cream of cheddar soup.
  • Butter – you can use either salted or unsalted butter.
  • Onions – you can use yellow onions or sweet vidalia onions.
  • Cheddar Cheese – we love to use sharp cheddar, or you can also use mild or medium cheddar.
  • Sour cream – I use full fat sour cream, or light sour cream will work too.
  • Salt & Black Pepper
  • Optional – When I’m serving this with a savory dinner, I sometimes like to add up to 1/2 teaspoon of garlic powder.
  • Parsley (optional) sprinkle with fresh, chopped parsley when serving.

Variations

Add protein- For a breakfast casserole you can add up to 2 cups of chopped cooked ham or bacon.

Add veggies – Add in broccoli or cauliflower. I like to pre-cook the veggies until they are crisp-tender, then add them to the casserole before cooking.

Toppings – sprinkle 3/4 cup of crispy fried onions on top of the cheese during the last ten minutes of cooking.

How to Make Cracker Barrel Hashbrown Casserole – Step by Step Instructions

You can find a full printable recipe card at the bottom of this page. I like provide step-by-step photos and some tips to show you what to expect as you make the recipe.

You will need thawed hashbrowns for this recipe. You can either transfer them from the freezer to the fridge overnight, or thaw them in the morning at room temperature for 30 minutes. Spread them out on a baking sheet, giving them a stir every 10 minutes or so to help them thaw a bit quicker.

Ingredients for copycat Cracker Barrel hashbrown casserole in a white bowl with a spoon.

Spray a 9×13-inch baking dish with non-stick cooking spray, or grease the casserole dish lightly with butter.

Step 1- In a large bowl, combine thawed hashbrowns, cream of chicken soup, melted butter, chopped onions, 2 cups of the shredded cheese, sour cream, salt & black pepper.

Tip – You can melt the butter on the stovetop in a small pan over low heat, or place the butter in a microwave-safe bowl for 10 second intervals until melted.

Unbaked cracker barrel hashbrown casserole in a baking dish with a red and white napkin on the side.

Step 2- Transfer the potato mixture to prepared baking dish and smooth out with a spoon or spatula.

Step 3 – Sprinkle remaining 1/2 cup cheese on top of the casserole.

Serving of copycat Cracker Barrel hashbrown caserole on a white plate with a fork.

Step 4 – Baked in preheat 350°F oven for 45 to 50 minutes.

Cool for five minutes, then enjoy!

Storage Instructions

Store any leftover casserole in an airtight container, or cover casserole dish with plastic wrap and refrigerate for two to three days.

How do you reheat hashbrown casserole?

To reheat leftover hashbrown casserole, bring the refrigerated dish to room temperature, then cover the pan with aluminum foil. Bake for 15-20 minutes in a 325° F oven.

Can I make this hashbrown casserole ahead of time?

Yes, you can make this hash brown casserole the night before, and store it covered in the refrigerator.  Allow the casserole to come to room temperature, then cook as directed.

Can I freeze hashbrown casserole unbaked and cook it later?

Yes, you can freeze this casserole unbaked. Cover it tightly with aluminum foil and freeze for up to two months.

To cook, thaw in the fridge overnight then bake as instructed in the recipe card below.

Can I freeze leftover hashbrown casserole?

Yes! You can freeze leftover hasshbrown casserole. Transfer to freezer-safe container and freeze for up to 3 months.

Reheating: Thaw in the refrigerator (overnight) and bake in 350°F oven for 25 minutes, or in the microwave in 30 second intervals until heated through.

Cheesy shredded hashbrown casserole on a white plate with fork.

Love copycat recipes? Me too! Check out these easy recipes!

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Copycat Cracker Barrel Hashbrown Casserole on a white plate with fork.

Copycat Cracker Barrel Cheesy Hashbrown Casserole


  • Author: Sandra Flegg
  • Total Time: 50 minutes
  • Yield: 12 servings

Description

This easy Copycat Cracker Barrel Cheesy Hashbrown Casserole Recipe can be prepped in five minutes and takes less than an hour to cook. 

This creamy, cheesy casserole is perfect for potlucks, family gatherings or for lazy weekends. 


Ingredients

1 bag (32 ounces) frozen shredded hashbrowns, thawed (or cubed hashbrown potatoes)

1 can (10.6 ounces) cream of chicken soup (we used Campbell’s)

2 cups (1 pint) sour cream, full fat

1/2 cup chopped onion

1/2 cup butter, melted

2 and 1/2 cups sharp cheddar cheese, shredded and divided (reserve 1/2 cup for top)

1/4 teaspoon salt

1/4 teaspoon black pepper

Fresh parsley (optional) garnish when serving


Instructions

  1. Spray a 9×13-inch baking dish with non-stick cooking spray, or grease the casserole dish lightly with butter.
  2.  In a large bowl, combine thawed hashbrowns, cream of chicken soup, melted butter, chopped onions, 2 cups of the shredded cheese, sour cream, salt & black pepper. 
  3. Transfer the potato mixture to prepared baking dish, smooth out with a spoon or spatula. 

  4. Sprinkle remaining 1/2 cup cheese on top of the casserole.

  5. Bake in preheat 350°F oven for 45 to 50 minutes. Cool for five minutes, then enjoy!

Notes

Storage Instructions

Store any leftover casserole in an airtight container, or cover casserole dish with plastic wrap and refrigerate for two to three days. 

How do you reheat hashbrown casserole?

To reheat leftover hashbrown casserole, bring the refrigerated dish to room temperature, the cover the pan with aluminum foil. Bake for 15-20 minutes in a 325 degrees F oven. 

Can I make this hashbrown casserole ahead of time? 

Make ahead: You can make this hash brown casserole the night before, and store it covered in the refrigerator.  Allow the casserole to come to room temperature, then cook as directed. 

Can I freeze this casserole?

Yes, you can freeze this casserole unbaked. Cover it tightly with aluminum foil and freeze for up to two months. 

To cook, thaw in the fridge overnight then bake as instructed in the recipe card below.

Thawing the hashbrowns is an important step in this recipe. Plan ahead to allow the time to thaw them completely.

Can I freeze leftover hashbrown casserole?

Yes! You can freeze leftover hasshbrown casserole. Transfer to freezer-safe container and freeze for up to 3 months. 

Reheating: Thaw in the refrigerator (overnight) and bake in 350°F oven for 25 minutes, or in the microwave in 30 second intervals until heated through. 

  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Side Dishes
  • Method: Oven Bakes
  • Cuisine: American

Nutrition

  • Serving Size: 1 helping
  • Calories: 218
  • Sugar: 1 g
  • Sodium: 392.5 mg
  • Fat: 16.3 g
  • Saturated Fat: 9 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 8.5 g
  • Fiber: 1.4 g
  • Protein: 9.8 g
  • Cholesterol: 42.5 mg

Keywords: copycat Cracker Barrel hashbrown casserole, cheesy hashbrown casserole

One Comment

  1. After having enjoyed this cheesy hash brown casserole at Cracker Barrel is was great to be able to make it at home. Hard to beat cheese and potatoes for breakfast or lets face it really anytime!!

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