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Copycat Cracker Barrel Hashbrown Casserole Recipe

Copycat Cracker Barrel Hashbrown Casserole

A creamy, cheesy hashbrown casserole inspired by the classic restaurant side dish. Frozen shredded potatoes, sour cream, condensed soup, butter, onion, and cheddar bake together into a bubbling 9 x 13-inch casserole for 8–10 servings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Casserole
  • 30 ounces Frozen shredded hash brown potatoes, thawed
  • 10.5 ounces Condensed cream of chicken soup
  • 1 cup Full-fat sour cream
  • 1/2 cup Unsalted butter, melted
  • 1/2 cup Yellow onion, finely diced
  • 2 cups Sharp cheddar or Colby-Jack cheese, shredded and divided
Seasoning
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Method
 

Step-by-Step
  1. Preheat the oven to 350°F (175°C) and grease a 9 x 13-inch baking dish.
  2. Thaw the frozen hash browns completely. If they feel wet, gently blot them with paper towels or drain away excess moisture.
  3. In a large bowl, stir together the condensed cream of chicken soup, sour cream, melted butter, diced onion, salt, and black pepper.
  4. Add the thawed hash browns and 1 1/2 cups of the shredded cheese. Fold gently until the potatoes are evenly coated.
  5. Spread the mixture evenly in the prepared baking dish and sprinkle the remaining 1/2 cup cheese over the surface.
  6. Bake uncovered for 45–50 minutes, until hot and bubbling with lightly golden edges. Let the casserole rest for 5–10 minutes before serving.

Notes

Thaw and drain the potatoes to help prevent a watery casserole. Full-fat sour cream and condensed soup provide the thickest, creamiest texture. Freshly shredded cheese usually melts more smoothly than pre-shredded cheese.