Description
This copycat Cracker Barrel hashbrown casserole is the ultimate cheesy, creamy comfort food—just like the restaurant classic, but even better homemade. Perfect for breakfast, brunch, or holidays, it’s packed with shredded potatoes, sharp cheddar, sour cream, and a touch of Southern magic. Make it ahead, freeze it, or serve it hot and bubbling straight from the oven.
Ingredients
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30 oz frozen shredded hashbrowns (thawed)
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1 can (10.5 oz) cream of chicken soup
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2 cups sour cream
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½ cup unsalted butter, melted
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1 small onion, finely chopped
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2 cups shredded sharp cheddar cheese
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½ tsp salt
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¼ tsp black pepper
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Optional: pinch of garlic powder or cayenne for extra flavor
Instructions
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Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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In a large bowl, mix together the cream of chicken soup, sour cream, melted butter, chopped onion, salt, pepper, and shredded cheese.
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Fold in the thawed hashbrowns until fully combined.
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Spread the mixture evenly into the prepared baking dish.
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Bake uncovered for 45–50 minutes, or until golden and bubbly.
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Optional: Broil the last 3–4 minutes for a crispier top.
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Let sit 5–10 minutes before serving.
Notes
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You can substitute cream of mushroom soup for a vegetarian version.
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Add chopped ham, bacon, or jalapeños for extra flair.
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Freezes well—just cool completely and wrap tightly.
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Reheats best in the oven at 350°F for 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American, Southern
Nutrition
- Serving Size: ~1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg