Cracker Barrel Hashbrown Casserole: Cheesy Copycat Recipe
You know what? There’s something really special about making your favorite restaurant dishes at home. And this Cracker Barrel Hashbrown Casserole? It’s pure comfort food magic!
I’m totally obsessed with how creamy and cheesy it turns out every single time. The crispy golden edges get me every time. It reminds me of cozy Sunday mornings with family. Plus, it’s so easy to make.
You’re basically bringing that famous Cracker Barrel taste right into your own kitchen. Can you imagine that? Your family will think you’re a total rockstar chef!
Ingredients You’ll Need
This yummy casserole uses everyday stuff you probably already have. Pretty simple, right? Just check the recipe card down below for all the exact amounts you need.
- Frozen Hash Browns: These thawed shredded potatoes make the perfect cozy base for your casserole.
- Cream of Chicken Soup: This creamy soup brings everything together in the most delicious way.
- Colby Cheese: Melty, gooey cheese that makes every bite absolutely amazing and irresistible.
- Butter: Rich, melted butter gives you that crispy golden top we all love.
- Onion: Little diced onion pieces add so much yummy flavor to the whole dish.
How to Make Cracker Barrel Hashbrown Casserole
Don’t worry, this is super easy! Just follow along, and you’ll have an amazing casserole in no time.
Step 1: Prepare Your Ingredients
Get your oven going to 350°F and grease up that 9×13 baking dish nice and good. Make sure those 32-oz frozen hash browns are totally thawed and squeeze out any extra water.
Step 2: Mix the Base
Grab your big bowl and mix the hash browns with that can of cream of chicken soup, ½ cup melted butter, and ½ cup diced onion. Stir it all up really well so everything’s mixed together.
Step 3: Add the Cheese
Time for cheese! Fold in 2 cups of that shredded Colby cheese, but save ½ cup for later. Toss in ½ teaspoon black pepper and mix it all up until the cheese is everywhere.
Step 4: Transfer to Baking Dish
Dump everything into your greased baking dish and spread it out nice and even. Press it down gently with your spatula so it bakes up perfectly and looks great, too.
Step 5: Add Topping and Bake
Sprinkle that last ½ cup of cheese right on top and pop it in the oven for 45-50 minutes at 350°F. You want it golden brown with crispy edges and bubbling in the middle. DELICIOUS!
Step 6: Rest and Serve
Pull it out and let it sit for about 5 minutes so everything sets up nicely. Throw some fresh parsley on top if you want and dig in while it’s still warm!
Tips for the Best Cracker Barrel Hashbrown Casserole
- Thaw it all the way: Make sure those hash browns are totally thawed and drained so your casserole isn’t watery.
- Let stuff warm up: Take the butter and soup out of the fridge early so they mix easier.
- Give it a rest: Let your casserole sit after baking so you can slice it without everything falling apart.
- Fresh cheese is best: Shred your own cheese instead of buying the pre-shredded stuff for way better melting.
- Want extra crunch?: Throw some crushed crackers or cornflakes on top before baking for that awesome crispy texture.
Variations and Substitutions
Want to mix things up a bit? No problem! This recipe is super flexible and works with whatever you’ve got.
- Try different cheese: Use sharp cheddar, Monterey Jack, or even a Mexican blend instead of Colby for fun new flavors.
- Switch the soup: Cream of mushroom or cream of celery works great too if you want something different.
- Make it hearty: Toss in some cooked bacon bits, ham, or sausage to make it more filling and protein-packed.
- Add some veggies: Mix in diced bell peppers, mushrooms, or broccoli for extra nutrition and pretty colors.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yep! Put it together up to a day early, cover it tightly with plastic wrap, and keep it in the fridge until you’re ready.
How do I store leftover hashbrown casserole?
Pop any leftovers in a sealed container and keep them in your fridge for up to 4 days, then just reheat and enjoy.
Can I freeze hashbrown casserole?
Totally! Freeze it before or after baking in freezer-safe containers for 2-3 months and bake when you need it.
What to serve with this casserole?
This goes great with scrambled eggs, bacon, sausage, fresh fruit, biscuits, or as a holiday dinner side dish.
Why is my casserole watery?
That happens when the hash browns aren’t thawed right, or you didn’t squeeze out enough water before mixing everything.
Can I use fresh potatoes instead?
Sure thing! Use about 6 cups of shredded fresh potatoes, but squeeze out all that extra moisture really well first.
How do I make it extra crispy?
Don’t cover it while baking, use a little less soup, add crushed cornflakes on top, and broil it for 2 minutes at the end.
Can I make this dairy-free?
Absolutely! Just swap in dairy-free butter, dairy-free cream soup, and dairy-free cheese to make it work for your diet.
Cracker Barrel Hashbrown Casserole
Ingredients
- 1 bag (32 oz) frozen shredded hash browns, thawed
- ½ cup butter (melted)
- 1 can (10.5 oz) condensed cream of chicken soup
- ½ cup onion (finely diced)
- 2½ cups Colby cheese shredded and divided (or cheddar cheese)
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley chopped (optional, for garnish)
Equipment
- 9×13 baking dish
- Large Mixing Bowl
- Measuring Cups
- Spoons
Instructions
- Preheat your oven to 350°F and grease your 9×13-inch baking dish really well with butter.
- Make sure hash browns are totally thawed, then press them with paper towels to get moisture out.
- Mix hash browns, cream of chicken soup, melted butter, and diced onion together in your big bowl.
- Toss in 2 cups of shredded cheese and black pepper, then stir everything until it’s all combined.
- Spread your mixture into the baking dish and press down gently so it’s nice and even everywhere.
- Put the remaining cheese on top and bake without covering for 45 minutes until it’s golden and bubbly.
- Take it out and wait 5 minutes before cutting so the casserole can set up properly.
- Add some fresh parsley if you want, and serve it warm with your favorite breakfast foods. YUM!
Notes
- Hash browns need to be completely thawed and drained well, or your casserole gets too watery.
- Freshly shredded cheese melts way better and tastes creamier than the bagged pre-shredded kind.
- You can put this together a whole day early and just keep it covered in the fridge.
- Leftovers taste amazing for up to 4 days when you store them in a sealed container.
- Try adding crushed cornflakes or crackers on top before baking for that extra crispy golden finish.
