Copycat Cracker Barrel hashbrown casserole is a warm, cheesy comfort food classic that's perfect for feeding a crowd. Loaded with shredded hashbrowns, melted cheese, and creamy soup, it captures all the rich, savory flavor of the original restaurant favorite.
This casserole comes together quickly with just five minutes of prep and a handful of pantry staples. After a short bake in the oven, it turns golden and bubbly with crisp edges and a melty center that's hard to resist.
Casseroles always hit the spot. You might also like this broccoli cheese casserole or this corn casserole.
It's a great choice for holiday breakfasts, brunches, potlucks, or cozy dinners. Easy to make ahead and always a hit, this dish is as satisfying as it is simple.
Ingredients
- Frozen hashbrowns, shredded and preferably thawed
- Unsalted butter, melted
- Condensed cream of chicken soup
- Sour cream
- Onion, diced
- Colby jack cheese, shredded
- Ground pepper
- Colby jack cheese, shredded for the top
See recipe card for quantities.
Instructions
Bake up this delicious and cheesy hashbrown casserole by following these simple stey-by-step instructions.
Step one: Preheat the oven to 350 degrees. Prepare a 13x9 or similar size baking dish by spraying a thin layer of non-stick spray. Set aside.
Step two: In a large bowl, combine the hashbrowns, melted butter, soup, sour cream, onion, 2 c of cheese and pepper. Mix thoroughly.
Step three: Transfer the hashbrown mixture to the prepared dish and press into the bottom. Top with the remaining shredded cheese and sprinkle evenly across the top.
Step four: Bake in the preheated oven for approximately 40-45 minutes or until the cheese is melted, the edges are crispy and the mixture is bubbly.
Hint: serve warm
Storage
You can store this casserole in the fridge, covered for up to 5 days. Reheat before serving. Alternatively, you can freeze it for up to 6 months.
Copycat Cracker Barrel Hashbrown Casserole
Equipment
- 13x9 Baking Dish
- Large Bowl
Ingredients
- 2 lbs Frozen hashbrowns shredded + thawed
- .5 cup Butter unsalted + melted
- 1 can Cream of Chicken Soup 10.25 oz
- 2 cup Sour Cream
- .5 cup Onion diced
- 2 cup Colby Jack Cheese shredded
- .5 teaspoon Ground Pepper
- .5 cup Colby Jack Cheese shredded for top
Instructions
- Preheat the oven to 350 degrees. Prepare a 13x9 or similar size baking dish by spraying a thin layer of non-stick spray. Set aside.
- In a large bowl, combine the hashbrowns, melted butter, soup, sour cream, onion, 2 c of cheese and pepper. Mix thoroughly.
- Transfer the hashbrown mixture to the prepared dish and press into the bottom.
- Top with the remaining shredded cheese and sprinkle evenly across the top.
- Bake in the preheated oven for approximately 40-45 minutes or until the cheese is melted, the edges are crispy and the mixture is bubbly.
- Serve warm.
Notes
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
