Cracker Barrel Cheesy Hash Brown Casserole (Copycat Recipe)
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If you love the Cracker Barrel hashbrown casserole, you’ll definitely want to add this cheesy hash brown casserole to your files. It’s cheesy and creamy comfort food the whole family will love.
This cheesy hash brown casserole is a copycat recipe, as I love the version served at Cracker Barrel. If you’re the same, you’re going to love this recipe as much as I do. It’s so easy to make this casserole, which is so cheesy and creamy – the ultimate comfort food combination! It features cheese, shredded hash browns, and cream of chicken soup. All you have to do is mix the ingredients together, place them in a casserole dish, and bake. Delicious and easy, what’s not to love?
This casserole is also a very versatile recipe (like you needed another reason to love it). We have this as a side dish at all our holiday dinners, family reunions, and any other time we can come up with an excuse to make it. It could also be a great breakfast casserole too and the recipe is simple enough to add to the regular dinner rotation.
If you’re in the mood for other creamy and delicious dishes, check out my homemade , loaded , , and loaded twice-baked potatoes.
Recipe Ingredients
Recipe Ingredients- Frozen shredded hash browns
- Butter
- Cream of chicken soup (canned or homemade)
- Shredded cheddar cheese
- Onion
- Salt and pepper
Helpful Kitchen Tools
Preheat oven to 350 degrees
Dice onion and place in a large mixing bowl along with melted butter, cream soup, and seasonings.
Stir this up with a large spoon until well combined.
Add in cheese.
Add (still frozen or lightly thawed is fine).
Stir all of this up until well mixed.
Spread this into a lightly greased 9×13 pan and bake in the oven at 350 for 30 minutes, or until bubbly.
Storage
Store your casserole leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat in the microwave.
Recipe Notes
- Here are some ingredients you can add to your casserole: chopped red bell pepper, crumbled bacon, and green onion.
- Speaking of crunchy, you can quickly turn this into by adding a crunchy topping. Sprinkle some , Ritz crackers, panko crumbs, or on top of your
- If you like, you can substitute the cream of chicken soup for cream of mushroom soup.
- Garnish your casserole with some chopped fresh parsley or green onion.
Recipe FAQs
Can I make this cheesy hash brown casserole in advance?
Yes, you can definitely make this casserole ahead of time. You can prepare it a day ahead, cover it in the fridge, and then bake when ready. Or you can bake it in advance, refrigerate, and then rewarm. A final option is to cover the casserole with aluminum foil tightly and place it in the freezer, right before you bake it. It can last for up to 30 days or sometimes a little longer. To serve, take it out of the freezer 24 hours before you want to bake it and let it thaw in the fridge. Bake as directed.
Is this casserole a breakfast or dinner dish?
The beauty of this cheesy hash brown casserole is that it’s both! Serve it for breakfast, dinner, or as a side dish. It tastes great when served with main meals like crockpot turkey breast, baked ham, or steak and gravy. Here are some other Southern side dishes I love to pair with my cheesy hash brown casserole too: fried okra, fresh green beans, butter beans, turnip greens, and cornbread, of course!
You may also like these casserole dishes:
Sour Cream Hash Brown Casserole
Stuffed Pepper Casserole Recipe Easy and Delicious
Ham Egg and Cheese Casserole (Insta Pot or Oven!)
Deluxe Cheesy Hash Brown Casserole – Thanksgiving Leftover Makeover!
Ingredients
- 2 lbs frozen shredded hash brown potatoes
- 1/2 cup butter melted
- 1 can cream of chicken soup or one recipe of homemade cream soup
- 1/2 cup chopped onion
- 2 cups grated cheddar cheese
- 1/2 teaspoon pepper
- 1 teaspoon salt
Instructions
- In a large mixing bowl, combine soup, onion, melted butter, and seasonings, stir well. Add in shredded cheese and frozen hash browns.2 lbs frozen shredded hash brown potatoes, 1/2 cup butter, 1 can cream of chicken soup, 1/2 cup chopped onion, 2 cups grated cheddar cheese, 1/2 teaspoon pepper, 1 teaspoon salt
- Spread into a lightly greased 9x13 casserole dish and bake at 350 for 30 minutes, or until bubbly.
Nutrition
I love the casserole from Cracker Barrel…. and I’m so glad this recipe is in your book…. Which by the way I …..love……love ….love!!!!!
I was slobbering over it again last nite…..it stays on my end table or by the bed….
Did I mention I LOVE your book???? Hoping some day your back on NC and I can get you to sign it….
i mash up cheese its in my hashbrown casserole – sprinkle some on top, too!
My aunt makes this every year for Thanksgiving. Its one of my favorites that and my mom’s baked beans and macaroni supreme. Yum! Now I’m hungry!
OKAY let me share my recipe for cheesy potato casserole!!! You can use the frozen hashbrowns if you want like in this recipe, but I prefer to boil Yukon Golds to just underdone then let them cool in the fridge, then shred them with the big-hole side of the cheese grater (more work, but it’s really worth it for flavor/texture). For the “soup” part you heat a can of cream of chicken soup (use potato if vegetarian) with a stick of butter (maybe it’s a half stick? use as much as you want). Melt a couple cups of shredded sharp cheddar into that, stirring all the while. Remove it from heat and let it cool for a little while. Now stir about an 8oz tub of sour cream into that once it’s cool enough that it won’t curdle (don’t wait too long though, or it’ll be gluey and hard to stir in). At this point I add sliced green onions too and stir them in. Now have your shredded potatoes in a big old bowl, add the soup mixture to that and fold it all together. Spread it into a casserole and top it with cornflake crumbs (you can use whatever topping but I have tried a ton and I prefer cornflake crumbs with this casserole). Drizzle some melted butter over top of the whole thing. If you want, you can make it ahead and keep it in the fridge or freezer and just add the crumbs and butter right before you bake it. 375 for 45 minutes to an hour or something. You can tell when it’s done ..gooey and bubbly and golden brown top : )
Hello I just wanted to say how much I love your site!!!!! The information is so wonderful. My husband actually found you when he was looking for old fashion recipes..and we are very very glad that we did.
I made this for dinner tonight for a friend’s birthday. It was a hit and so easy to make. Absolute delicious! Thanks for sharing.
I also add the sour cream, but I top them with crushed club crackers….adds a little buttery crunch-