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Copycat Cracker Barrel Hashbrown Casserole

A close-up of a cheesy slice of Copycat Cracker Barrel Hashbrown Casserole on a white plate.
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A recipe that reproduces the creamy, cheesy texture and flavor of the popular Cracker Barrel Hashbrown Casserole.

Ingredients

Scale
  • 1 (30 ounce) bag frozen shredded hash browns, thawed
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese, divided

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. If your hash browns are still wet from thawing, gently squeeze out excess liquid. Place the thawed hash browns in a large bowl.
  3. In a separate bowl, mix together the condensed cream of chicken soup, sour cream, melted butter, chopped onion, salt, and pepper until smooth.
  4. Add the soup mixture to the hash browns and stir until everything is well combined.
  5. Stir in 1 1/2 cups of the shredded cheddar cheese into the potato mixture.
  6. Spread the mixture evenly into the prepared baking dish.
  7. Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.
  8. Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the top is golden brown.
  9. Let the casserole rest for 5 to 10 minutes before serving.

Notes

  • If you prefer a stronger onion flavor, sauté the onion in a tablespoon of butter before mixing it into the casserole base.
  • For a slightly crispier top, you can place the casserole under the broiler for the last 1-2 minutes, watching carefully to prevent burning.
  • You can assemble this casserole up to 24 hours ahead of time. Cover and refrigerate, then add about 10-15 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://spoonfulsnap.com/copycat-cracker-barrel-hashbrown-casserole/