Cracker Barrel Copycat Hash Brown Casserole Recipe
A hearty comfort food casserole featuring creamy hash browns, sharp cheddar cheese, and sour cream baked until golden and bubbly. This restaurant-style dish makes an excellent side for holiday dinners, potlucks, or weekend brunch gatherings. The combination of frozen hash browns with rich dairy creates a satisfying texture that's crispy on top and tender throughout. Simple to prepare with pantry staples, it's a crowd-pleasing recipe that feeds a group and can be assembled ahead of time.
Ingredients
- 2 cups Shredded Cheddar Cheese
- 1 can Cream of Chicken Soup
- 1 cup Sour Cream
- 1 bag Frozen Hash Browns, thawed
- 1 cup Onion, chopped
- ½ cup Butter, melted
- 0.0 Salt and Pepper
Instructions
- 1
Preheat oven to 350°F
- 2
Combine shredded cheddar cheese, cream of chicken soup, sour cream, thawed hash browns, chopped onion, and melted butter in large mixing bowl
- 3
Mix well until evenly combined
- 4
Season with salt and pepper to taste
- 5
Transfer mixture to greased baking dish
- 6
Bake for 45 minutes until top is golden brown and casserole is bubbly
- 7
Cool for few minutes before serving
Tips
Thaw frozen hash browns completely and drain excess moisture for best texture and to prevent watery casserole.
Use freshly shredded cheese rather than pre-shredded for better melting and creamier results.
Let casserole rest 5-10 minutes after baking to set properly before serving for cleaner portions.
Good to Know
Refrigerate covered up to 3 days. Reheat in oven at 350°F until warmed through.
Assemble casserole up to 24 hours ahead, cover and refrigerate. Add 10-15 minutes to baking time if baking from cold.
Serve hot as side dish with roasted meats, grilled chicken, or breakfast items like eggs and bacon.
Common Mistakes
Drain thawed hash browns thoroughly to avoid watery texture
Don't skip greasing the baking dish to prevent sticking
Avoid overbaking which can dry out the casserole
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh potatoes instead of frozen hash browns?
Yes, but you'll need to shred and partially cook them first. Use about 3-4 large potatoes, shred, then parboil for 3-4 minutes before mixing with other ingredients.
How long will this casserole keep in the refrigerator?
Properly stored in the refrigerator, this casserole will keep for 3-4 days. Cover tightly with foil or plastic wrap to maintain freshness.
Can I freeze this hash brown casserole?
Yes, freeze assembled unbaked casserole up to 2 months. Thaw overnight in refrigerator before baking, adding 15-20 minutes to cooking time.