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

Copycat Cracker Barrel Cheesy Hashbrown Casserole


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5 from 1 review

  • 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