Creamy, cheesy, and packed with comforting flavor, this Copycat Cracker Barrel Hashbrown Casserole brings the beloved restaurant favorite right to your kitchen.
Tender shredded hash browns are baked in a rich, savory cheese sauce until bubbly and golden, making it the perfect side dish for breakfast, brunch, potlucks, holiday dinners, or any family meal.
This easy casserole comes together with simple pantry staples and just a few minutes of prep.
Whether you’re serving it alongside eggs and bacon for breakfast or pairing it with fried chicken, meatloaf, or ham for dinner, this homemade version delivers all the creamy, cheesy goodness everyone loves.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 10
Ingredients
- 1 (30-ounce) package frozen shredded hash browns, thawed
- 2 cups shredded sharp Cheddar cheese
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1/2 cup finely diced onion
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Directions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.
- In a large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, melted butter, garlic powder, onion powder, salt, pepper, and paprika until smooth.
- Stir in the diced onion and shredded Cheddar cheese until well combined.
- Fold in the thawed hash browns, mixing gently until every potato is evenly coated with the creamy cheese mixture.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Bake uncovered for 45 to 50 minutes, or until the casserole is hot, bubbly around the edges, and lightly golden on top.
- For additional color, place the casserole under the broiler for 2 to 3 minutes, watching closely to prevent burning.
- Allow the casserole to rest for about 5 minutes before serving. Garnish with chopped parsley if desired.
Chef’s Notes
- Be sure to thaw the hash browns before mixing to ensure even cooking and prevent excess moisture.
- For an extra cheesy casserole, sprinkle an additional 1/2 cup shredded Cheddar over the top during the last 10 minutes of baking.
- Swap the cream of chicken soup for cream of cheddar or cream of mushroom soup for a delicious variation.
- Add cooked crumbled bacon, diced ham, or browned breakfast sausage to make it a hearty breakfast or brunch casserole.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheat beautifully.
- This casserole can be assembled ahead of time, refrigerated overnight, and baked just before serving.
- Freeze the unbaked casserole for up to 2 months. Thaw overnight in the refrigerator before baking as directed.